"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Vegetable Linguine Pasta Recipe

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This recipe for Vegetable Linguine Pasta, by , is from Mazzola & Novak , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie Angle


6 oz. linguine
2 T. butter
1 T. EVOO (extra virgin olive oil)
2 medium zucchini, thinly sliced
1/2 lb. fresh mushrooms, sliced
1 large tomato, chopped
2 green onions, chopped
1 garlic clove, minced
t. salt
t. pepper
1 c. provolone cheese, shredded
3 T. Parmesan cheese, shredded
2 t. minced fresh basil

1. Cook linguine according to package directions.
2. Heat butter and oil in a large skillet over medium heat.
3. Add zucchini and mushrooms and saute 3-5 minutes.
4. Add tomatoes, onions, garlic, and seasonings. Reduce heat, cover, and simmer about 3 minutes.
5. Add cooked linguine and toss with vegetables, cheese, and basil.


Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Last summer Laura asked for pasta with vegetables. I found this recipe and the whole family loves it!! I usually double the recipe and it makes great leftovers too. This recipe is very flexible and forgiving. One time while in the middle of making it, I had to drop off Noah at basketball practice. I just turned off the heat and resumed cooking when I returned home. It was still delicious!

I add yellow squash when I make this. Also, instead of the salt, pepper, and basil, I use Paula Deen's House Seasoning which is a mixture of salt, pepper, garlic powder, and onion powder (optional).




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