Lemon-Garlic Linguine

Here's a pleasing pasta dish that goes great with grilled chicken or flank steak - but it's entirely delicious to stand alone on its own as a vegetarian supper.  The lightly cooked additions make a fresh-tasting sauce that dances in your mouth!

Lemon-Garlic Linguine

an original rendition by Kelly Jo Vanderstelt

1.  Saute' over medium-low heat in a large skillet until slightly transparent:

• 2 Tbs. Olive Oil
• 1 large Onion, diced
• 3 Garlic Cloves, minced

2.  Add and cook a couple of minutes until just soft:

• 1 medium Zucchini, sliced
• 1 Cup of fresh Mushrooms, sliced

3.  Add remaining ingredients and heat through:

• 4 Roma Tomatoes, diced
• 1/4 Cup Lemon Juice, freshly squeezed
• 1 Splash of White Wine
• 1 1/2 Tsp. Salt
• 1 Tsp. dried Basil
• 1 Tsp. dried Oregano 
• 1/4 Tsp. Pepper

4.  Remove from heat and toss with:

• 3/4 Cup Parmesan Cheese, shredded
• 10-12 oz. Linguine, cooked and drained

Serves 4 as a main dish and 6 to 8 as a side dish.

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