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Serves 4

• 1-16 oz. pkg. linguine pasta
• 1/3 cup olive oil
• 3/4 cup red peppers, julienned
• 3/4 cup broccoli florets
• 3/4 cup carrots, julienned
• 3/4 cup mushrooms, sliced
• 1/4 cup fresh basil, chopped
• 1 Tbs. garlic, chopped
• 1 cup chicken stock
• 1/2 cup parmesan cheese
• Salt and pepper, to taste

Note:This recipe works well for any seasonal vegetables, and can also be used for any shape of pasta, from Penne to Spinach Fettuccine.

Cook linguine according to package directions. When pasta is half cooked, put olive oil in large pre-heated sauté pan. Sauté vegetables with basil, garlic, salt and pepper for 6 minutes. Next add chicken stock and simmer for 2 minutes. Toss in hot "al Dente" pasta and mix well. Sprinkle with Parmesan cheese and serve immediately.

Pairs well with Ecco Domani Pinot Grigio.