Vegetable Linguini

I love this recipe for linguini which is based on one in an old Pillsbury Pasta booklet.

Just a fun note - if you can't remember the difference between linguini and fettuccini
take note that the narrow cut pasta is lean-guini and the wider cut pasta is fat-tuccini!

As in many pasta based recipes, the amount of the ingredients varies according to how many you are serving and what your taste preferences are.

This recipe makes a great main dish when topped with cooked sliced chicken breast or shrimp.

• linguini pasta to feed 4-6 people
• 1-2 Tbsp. olive oil
• 1 small or medium sized zucchini
• 1 large carrot
• 1 medium onion cut in half and then thinly sliced
• 2 cloves garlic, minced
• a handful of fresh basil leaves, washed and cut into a chiffonade* or 1 -2 tsp. dried basil
• 1/4 cup butter
• 1 cup milk or half and half cream
• 1 cup shredded mozzarella cheese (I often use 1/2 parmesan, 1/2 mozzarella)

* A chiffonade cut is when you stack the basil leaves and then cut them into fine ribbons

1. Cook linguini in salted water according to package directions
2. Coarsely grate carrot and zucchini or use a julienne peeler to make long ribbons. I usually discard the soft centre of the zucchini.
3. Heat olive oil in fry pan on medium heat and saute' onion, garlic and carrot until wilted, then add zucchini and saute' a few minutes longer. Vegetables should be tender but not soft.Drain linguini, rinse briefly with cold water.
4. Add butter and milk or cream to the pasta pot on medium heat and stir until butter is melted.
5. Return linguini to pot, add saute'ed vegetables, fresh or dried basil and cheese.
6. Using tongs or a pasta server, toss until vegetables are distributed and cheese is melted.
7. Serve immediately.