Vegetarian Linguine

This is a great recipe for the summer time.  I have actually had this recipe for years, but haven't made it until just a few weeks ago.  You could definitely add other veggies and if you wanted some meat, you could add chicken.  We liked it minus the meat though.  It reheats really nicely too!

Vegetarian Linguine

6 oz. uncooked linguine

2 medium zucchini, thinly sliced

½ lb. fresh mushrooms, sliced

2 green onions, chopped

1 garlic clove, minced

2 Tbsp butter

1 Tbsp olive or canola oil

1 large tomato, chopped

2 teaspoons minced fresh basil

½ teaspoon salt

¼ teaspoon pepper

4 oz provolone cheese, shredded

3 Tbsp shredded parmesan cheese

Cook linguine according to package. Meanwhile in a large skillet, sauté 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.

I actually just put the cheese on the table and let each person top their own.  I think it's better to keep the cheese separate for when you reheat too!