6 oz. uncooked linguine
2 medium zucchini, thinly sliced
1/2 lb. fresh mushrooms, sliced
2 green onions, chopped
1 garlic clove, minced
2 T. butter
1 T. olive oil
1 large tomato, chopped
2 tsp. minced fresh basil
1/2 tsp. salt
1/4 tsp. pepper
4 oz. provolone cheese, shredded
3 T. shredded parmesan cheese
Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, onions, and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat. Yield: 6 servings.
*I've been wanting to try this from my Taste of Home magazine for several months but zucchini here has been so expensive until this week. It was worth the wait! It reminded me of something you'd order at Olive Garden. So good!!!
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