Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Cut asparagus diaonally into 1 1/2-inch pieces. Place asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water; cover and steam 6-8 minutes or until vegetables are crisp-tender. Remove from heat; set aside.
Saute onion and garlic in oil in a large skillet until tender. Add carrot and chopped peppers to onion mixture; saute until crisp-tender. Remove heat; drain.
Combine whipping cream, broth, green onions, basil, and salt in a medium skillet. Cook over medium-high heat 5 minutes, stirring occasionally.
Cook linguine according to package directions. Drain well; place in a large serving bowl. Add reserved vegetables, whipping cream mixture, and sliced mushrooms; toss gently. Sprinkle with Parmesan cheese and pepper; toss gently. Serve immediately.
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 69 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 21.3mg||7 %|
|Sodium 271.1mg||9 %|
|Potassium 457.7mg||12 %|
|Total Carbohydrate 32g||9 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 27.6g|
|Protein 12.1g||17 %|
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Calories per serving: 239
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