Beef And Pasta Primavera - cooking recipe

Ingredients

1 1/2 lb. ground beef, browned
1/2 bunch firm broccoli
1/2 head cauliflower
2 small zucchini, sliced and halved
2 c. cut up tomatoes
1 chopped garlic
1/2 tsp. salt, pepper and crushed red pepper
1/2 lb. sliced mushrooms
1/2 c. frozen peas
1 can Golden cream of mushroom soup
1 c. low-fat milk
1/2 stick (1/4 c.) oleo
1 tsp. basil and parsley
1/4 c. olive oil
1/4 c. oleo
1 c. grated Parmesan cheese
1 lb. linguini, cooked

Preparation

Cut broccoli and cauliflower into bite-size pieces.
Cook in boiling salted water until crisp-tender.
Drain and put aside. Saute garlic and tomatoes in oil in large skillet or chicken fryer 2 minutes.
Stir in basil and mushrooms.
Cook 3 minutes.
Stir in peas, parsley, salt and pepper.
Cook 1 minute.
Add to vegetables.
Melt oleo in saucepan.
Add mushroom soup, milk and 1 cup grated Parmesan cheese.
Bring to a boil.
Add to 1 pound cooked linguini and toss.
Stir in vegetables and beef.
Heat. Serves 8.