Fill a large pot with water; and begin heating it for the pasta. Heat the oil and butter in a large skillet or wok and stir-fry the vegetables, onions and garlic for about 3 minutes. Add the cilantro and basil and cook another minute, or until vegetables are done to your taste -- they should be a little crunchy. When water boils, add linguine and cook according to package directions; it should be al dente. Season the vegetables with salt and pepper, mix with soy sauce, toss with pasta and sprinkle with Parmesan cheese. Yields 8 servings. Published 04/18/1999(Sun) by Orlando Ramirez, for The Press-Enterprise: "The Primavera concept." DID YOU KNOW: In the mid-1970s, Sirio Maccioni of New Yorks Le Cirque restaurant concocted a pasta dish that was loaded with vegetables. Maccioni dubbed it pasta primavera -- spring pasta -- and a whole new way of eating spaghetti came into being as the dish made its way onto other restaurant menus, then was adapted for home use by hosts wanting to impress guests. NOTES : Hawaiian chef Sam Choy takes the essential primavera selection of vegetables -- zucchini, bell peppers and broccoli -- and adds asparagus, snap peas and a mix of basils and cilantro with soy sauce. Recipe by: Sam Choys Island Flavors (Hyperion)