Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Browse by categories