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.
