This meal is good for summer veggies. Substitute
any favorites you have. This meal also is very filling!
It makes a lot, so think about halfing it maybe.
6 oz. uncooked linguine
2 medium zucchini, thinly sliced½ lb. fresh mushrooms, sliced OR small
can of sliced mushrooms
2 green onions, chopped (I cut them with
kitchen shears into the pan)
1 garlic clove, minced
1-2 Tbs. butter
1 Tbs. olive OR canola oil
1 large tomato, chopped (or a can of
1 garlic clove, minced
1-2 Tbs. butter
1 Tbs. olive OR canola oil
1 large tomato, chopped (or a can of
chopped tomatoes)
1 tsp. dried basil, or 2 tsp. minced fresh basil
½ tsp. salt
¼ tsp. pepper
4 oz. provolone cheese, shredded
2 Tbs. shredded Parmesan cheese
Cook linguine. Meanwhile, in a large skillet, sauté 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. 6 servings. (I think a little less cheese would be perfect, but Dave loves it.)
1 tsp. dried basil, or 2 tsp. minced fresh basil
½ tsp. salt
¼ tsp. pepper
4 oz. provolone cheese, shredded
2 Tbs. shredded Parmesan cheese
Cook linguine. Meanwhile, in a large skillet, sauté 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. 6 servings. (I think a little less cheese would be perfect, but Dave loves it.)
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