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Set deep pot on stove with water and teaspoon of olive oil to boil for cooking the pasta. In a generous pan, simmer together 3 chopped shallots,4 crushed cloves of garlic and 12 sun- dried tomatoes, quartered, in 3 tablespoons olive oil until the shallots soften; add 4 button mushrooms, sliced thickly. Continue to simmer until mushrooms are just turning pale yellow. Add 2 cups of canned diced tomatoes. Raise temp to medium and simmer until most of the liquid evaporates. Take care in this part so as not to dry out mixture or burn mushrooms. Toss in 1/2 medium size yellow squash, sliced, 1/2 orange bell pepper, sliced, one bunch of asparagus cut in 1 inch length pieces using only the top 2/3 of the stalks, approximately 12-16 broccoli florettes, nickle size, 12-16 snap peas with just the little ends cut off. Reduce heat to simmer for no more than 10 minutes. At this point put the linguini into the boiling water and cook until al dente. When all is ready, put a serving of pasta in each pasta bowl and top with the simmered vege mix. Season with salt and pepper at table as desired by each person and serve shredded parmesan cheese to top the presentation. French bread and butter and wine completes this meal. Delicious, healthy and filling but still low in calories.
