Looking for a tasty alternative to meat-and-potatoes meals? Try this colorful pasta dish, which is the brainchild of my oldest son. It's a stick-to-the-ribs supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone cheese.
- 6 ounces uncooked linguine
- 2 medium zucchini, thinly sliced
- 1/2 pound fresh mushrooms, sliced
- 2 green onions, chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large tomato, chopped
- 2 teaspoons minced fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces provolone cheese, shredded
- 3 tablespoons 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.
Originally published as Vegetarian Linguine in Quick Cooking January/February 2002, p29
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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