Chinese Pasta Primavera - cooking recipe

Ingredients

1 lb uncooked linguine
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
2 medium zucchini, sliced
1/2 lb broccoli floret
1/2 lb asparagus, cut into 1-inch pieces
1/2 lb sugar snap peas or 1/2 lb chinese snow peas
6 shallots or 6 green onions, sliced very thin
1 clove garlic, minced
1 teaspoon butter
1 teaspoon olive oil
1/4 cup fresh cilantro, chopped
2 teaspoons fresh Thai basil, chopped
salt and pepper
1 teaspoon soy sauce
1/4 cup freshly grated parmesan cheese

Preparation

Fill a large pot with water and begin heating it for the pasta.
In a large skillet or wok, heat oil and butter and stir-fry vegetables, onion and garlic about 3 minutes; add cilantro and basil and cook another minute, or until vegetables are done to your taste, leaving them a little crunchy.
Season vegetables with salt and pepper and mix with soy sauce.
When the water boils, add linguine and cook al dente, according to package directions; drain; toss vegetables with pasta and sprinkle with Parmesan cheese.