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In a 4- to 5-quart slow cooker combine green beans, mushrooms, cauliflower, artichoke hearts, carrots and onion (see Tip). Pour evaporated milk over all in cooker.
Cover and cook on low-heat setting for 5 to 5 1/2 hours or on high-heat setting for 2 to 2 1/2 hours.
Add semisoft cheese and Parmesan cheese to cooker. Cover and let stand for 5 minutes. Stir gently until cheese is melted. Cook linguine according to package directions; drain. Use kitchen shears to cut up cooked linguine in a few places. Add linguine to cooker and toss to coat. Divide pasta mixture among six serving plates. Top each serving with tomatoes and basil.