| 1 | In a large pot, bring approximately 6 cups of water to a boil. |
| 2 | Blanch the carrots and broccoli for 2 to 3 minutes. |
| 3 | Drain and save the water. |
| 4 | Heat oil in a large skillet and quickly saute the onions, mushrooms and zucchini. |
| 5 | In a large pot, with the water from the vegetables, cook the linguini for about 7 to 8 minutes until al dente (firm). |
| 6 | Meanwhile, coat a large skillet with olive oil and heat. |
| 7 | Add minced garlic (use more oil if needed). |
| 8 | Combine all the vegetables and saute until very hot. |
| 9 | Gently mix the vegetables and season with pepper and minced garlic. |
| 10 | Drain the linguini and toss in olive oil and oleo. |
| 11 | Mix the linguini with the vegetables and serve immediately while hot. |
