One of my favorite summer weeknight suppers is pasta with a bunch of fresh summer veggies tossed together to make a sauce. This recipe shows you how-to; and you can mix and match whatever veggies and cheeses you have on hand to make it your own. Don’t you just love that?
Vegetarian Linguine
recipe from Taste of Home (contest winner)
Ingredients:
- 6 ounces uncooked linguine or other favorite pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 medium zucchinis, thinly sliced (or other summer squash)
- 1/2 lb. fresh mushrooms, sliced
- 1 large tomato, chopped (or cherry tomatoes halved)
- 2 green onions, chopped
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded provolone cheese (or other favorite hard cheese)
- 3 tablespoons shredded Parmesan cheese
- 2 teaspoons minced fresh basil (or other favorite herbs)
Directions:
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes.
- Drain pasta; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat. Makes 6 servings. (1 serving = 1/2 cup)
This is great with a fresh garden salad and a simple vinaigrette. I like eggplant in it in addition to or even in place of the zucchini. Parsley and oregano are good herbs to add. Leave out the mushrooms if you’re not a fan; and add in grilled chicken or shrimp if you’re not vegetarian.
