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Linguine Pesto Recipe Ingredients

2 tablespoons olive oil 2-4 garlic, minced fine (depends on your taste) 1 small onion, peeled and diced Salt and coarse black pepper 1 small zucchini, cut into matchsticks or coarsely grated 2/3 cup sliced mushrooms 1 chopped tomato 2 tablespoons fresh lemon juice (or dry white wine) 1/4 cup toasted pine nuts 1 pound linguine pasta, cooked al dente(according to the directions on the package) Pesto sauce to taste 2/3 cup or more (I like more) fresh grated Parmesan cheese

• Heat a large skillet or sauté pan over medium heat
• Add the olive oil, onions, mushrooms and salt and pepper Saute briefly
• Add the tomato pieces and simmer for a few minutes, then add the zucchini
• Cook for about 5 minutes on medium high heat or until the moisture is almost gone
• Add the lemon juice or white wine and simmer to reduce the moisture
• Add the cooked linguine pasta and pesto and heat thoroughly
• Pour into pasta bowls and garnish with the pine nuts and Parmesan cheese
• Serve this restaurant pasta dish with garlic bread and a glass of fine Merlot

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