Primavera pasta salad

Yield: 6 Servings

Measure Ingredient
10 \N Fresh mushrooms, sliced thin
2 tablespoons Unsalted butter
3 tablespoons Fresh lemon juice
28 ounces Canned tomatoes, drained and
\N \N Chopped coarsely
1 \N Zucchini, halved lengthwise
\N \N And sliced thin
4 \N Carrots, grated
20 \N Pitted black olives
1 \N Clove garlic, mashed
⅓ cup Fresh or dried basil
\N \N Dressing:
1½ tablespoon Sugar
⅓ cup Red wine vinegar
⅔ cup Olive oil
½ pounds Linguine
\N \N 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.

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