Heat olive oil over medium heat.

Add sliced green onions and crushed garlic to the heated oil.

Cook the onions and garlic for approximately 5 minutes, until softened.

Stir in coarsely chopped red and green peppers and cauliflower florets.

Cook for an additional 5 minutes, stirring occasionally.

Add flour to the vegetables and stir to coat them evenly.

Pour in low-fat milk and chicken broth, stirring continuously to prevent lumps.

Season with salt, freshly ground peppercorn, and chopped fresh parsley.

Simmer the mixture for about 15 minutes, or until the sauce has slightly thickened and the vegetables are tender.

Add the chopped roasted red pepper.

Cook linguine according to package directions until al dente.

Drain the cooked pasta thoroughly.

Add the drained pasta to the vegetable sauce and toss to coat.

Sprinkle grated parmesan cheese over the pasta.

Top with slivered basil before serving.