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Judy      Knoch

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Release Date: 1/1/2000

Garden linguini

Garden linguini

Garden linguini

8 ounces linguini

2 Tbsp. olive oil

1 medium onion, chopped

1 clove garlic, crushed

 2 small cans sliced mushrooms

10 ounce package frozen peas, thawed

2 small zucchini, thinly sliced

2 medium tomatoes, chopped

½ tsp. Italian seasoning

1 cup shredded low-fat sharp Cheddar cheese

3 Tbsp. grated or shredded Parmesan cheese

Cook linguini according to package instructions. Drain and keep warm.

In the same pot, add olive oil, onion, garlic, zucchini, mushrooms and peas. Cover and cook over medium-high heat, stirring frequently, about 10 to 15 minutes or until zucchini is tender. Stir in tomatoes and seasonings, and cook a few minutes longer.

Remove vegetables from heat. Stir together with pasta and cheeses. Serves 4.

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