To make vinaigrette dressing, whisk oil, vinegar. Salt & pepper to taste.
Vegetables will be steamed as follows:.
(as each vegetable finishes, transfer to colander to drain) Steam broccoli over boiling water, covered, until crisp tender, about three minutes. Steam zucchini about two minutes. Steam Steam asparagus about three minutes. Sprinkle green beans with oregano and steam until beans are crisp tender, about eight minutes. Sprinkle peas with thyme and steam until just tender, about three minutes. After all vegetables have drained transfer to large bowl.
Heat 1 T oil in large skillet over medium heat. Add mushrooms, chili pepper, and 1/4 c parsley. Saute, stirring occasionally, two minutes. Add to vegetables.
Heat 3 T oil in same skillet; reduce to medium low heat. Add 1 t garlic and tomatoes; cook, stirring gently, five minutes. Stir in basil. Remove from heat and set aside.
Heat 2 T oil in clean large skillet over medium high heat. Add 1 t garlic and saute one minute. Add vegetables from bowl; saute, stirring gently just until heated through, about two minutes. Transfer to large serving bowl.
Heat large kettle of salted water to boiling. If using fresh linguine, add to kettle and cook until al dente, about 30 seconds, after water returns to boil. If using dried, cook according to package directions. Drain pasta in colander, rinse under cold running water to cool; drain well.
Pour vinaigrette over vegetables and coat well. Let marinate at room temperature five minutes. Add tomato mixture, linguine, parmesan and salt and pepper to taste. Toss to mix well. Garnish with parsley and optional pine nuts. Serve at room temperature or refrigerate, covered, until cold.