Vegetable Linguine - cooking recipe

Ingredients

1 bunch fresh broccoli, washed and cut into bite sized pieces
1 small zucchini, washed and cut into bite sized pieces
1 lb fresh asparagus, washed and cut into bite sized pieces
1 lb linguine
1/2 lb cherry tomatoes, halved
1/4 cup olive oil
1/4 cup fresh basil, chopped
1/2 lb mushroom, sliced
1/4 cup flat leaf parsley, chopped
salt
fresh ground black pepper
4 tablespoons butter
1/2 cup milk
1/2 cup grated parmesan cheese

Preparation

Steam the broccoli, zucchini, and asparagus until tender. (I do this in the microwave by putting them in a large glass bowl with ~ 1/4 cup of water, covering with plastic wrap, and cooking for about 5 minutes on high.).
Cook the linguine according to package directions in plenty of boiling, salted water, and drain.
While the linguine is cooking:
In a very large saucepan, saute the garlic and tomatoes in the olive oil for 2 minutes over medium heat.
Stir in the basil and mushrooms, and cook an additional 2 minutes.
Stir in parsley, salt and pepper to taste.
Add the butter and cook until melted.
Add the milk and cheese; blend well.
Raise the heat and let the mixture reduce by about one third.
Add the linguine and steamed vegetables; toss to combine.