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.