Ingredients
6 ounces uncooked linguine2 medium zucchini, thinly sliced1/2 pound fresh mushrooms, sliced2 green onions, chopped1 garlic clove, minced2 tablespoons butter1 tablespoon olive oil1 large tomato, chopped2 teaspoons minced fresh basil1/2 teaspoon salt1/4 teaspoon pepper4 ounces reduced-fat provolone cheese, shredded3 tablespoons shredded Parmesan cheese
Preparation
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; cover and simmer for 3 minutes.
Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat.
