| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Vegetables, Pasta | 6 | Servings | |
INGREDIENTS
| 10 | Fresh mushrooms, sliced thin | |
| 2 | tb | Unsalted butter |
| 3 | tb | Fresh lemon juice |
| 28 | oz | Canned tomatoes, drained and |
| Chopped coarsely | ||
| 1 | Zucchini, halved lengthwise | |
| And sliced thin | ||
| 4 | Carrots, grated | |
| 20 | Pitted black olives | |
| 1 | Clove garlic, mashed | |
| 1/3 | c | Fresh or dried basil |
| Dressing: | ||
| 1 1/2 | tb | Sugar |
| 1/3 | c | Red wine vinegar |
| 2/3 | c | Olive oil |
| 1/2 | lb | Linguine |
| Salt and pepper to taste |
INSTRUCTIONS
In a skillet, cook mushrooms in butter and lemon juice over moderate heat. In a large bowl, combine mushroom mixture with tomatoes, zucchini, carrots, olives, garlic, basil, sugar, vinegar and oil; stir 3 minutes. In a kettle of boiling salted water, cook linguine for 7 minutes. Drain in colander, refresh under cold water and drain well. Toss pasta with vegetable mixture. Add salt and pepper. Serve at room temperature. Note: Feta cheese may be added. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on May 16, 1998
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