| 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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