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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
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