10 Fresh mushrooms, sliced thin
2 tbsp Unsalted butter
3 tbsp 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 cup Fresh or dried basil
Dressing:
1 1/2 tbsp Sugar
1/3 cup Red wine vinegar
2/3 cup Olive oil
1/2 lb Linguine
Salt and pepper to taste
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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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