Vegitarian Linguine

Don't be afraid! I was nervous about this recipe... zucchini, mushrooms... not my top favorites. but if you want to try something new... worth trying, this would be it! with a few tweaks here and there, this pasta turned out perfect! such good flavors! make this for anyone, and they will be impressed! Don't be afraid!

      Ingredients

• 6 ounces uncooked linguine
• 1 medium zucchini, thinly sliced and halved
  
• 1/2 pound fresh mushrooms, sliced up
  
• 1 garlic clove, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large tomato, chopped (I used two plum tomatoes)
  
• 2 teaspoons minced fresh basil (I didn't have fresh basil, mine was dried)
• 2 teaspoons minced fresh parsley
  
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces provolone cheese, shredded (I went with a lot less provolone... didn't want a provolone overload!)
  
• 3 tablespoons shredded Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes

Directions

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, onions and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper, red pepper flakes and parsley; cover and simmer for 5 minutes. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat.