Primavera pasta salad
Yield: 6 Servings
Ingredients:
- 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
Instructions:
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.
