Ingredients

• 1 small zucchini squash
• 1 medium tomato
• 0.5 oz fresh basil
• 1 lemon, for juice
• 3 tablespoons olive oil
• 1 (3.5 oz) stick garlic-herb butter
• 4 oz fresh sliced fresh baby portabella mushrooms
• 10 oz sliced fresh peppers and onions
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 1 (9 oz) package refrigerated linguine (or fettucine) pasta
• ½ cup grated Parmesan cheese, divided

Steps

1. Bring water to a boil for pasta. Cut zucchini in half lengthwise, then into bite-size pieces (about 1 cup). Cut tomato into bite-size pieces (1 cup). Chop basil coarsely (¼ cup). Juice lemon (3 tablespoons). Cut butter into 1-inch pieces.
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil and 3 tablespoons butter; stir until melted and combined. Add mushrooms; cook and stir 3 minutes.
3. Add onions and peppers; cook and stir 3 minutes. Stir in zucchini, salt, and pepper; cook 2–3 minutes, stirring occasionally, until zucchini and mushrooms are tender and onions are lightly browned.
4. Meanwhile, cook pasta following package instructions; drain, reserving ½ cup pasta cooking water.
5. Stir into pan: tomatoes, basil, lemon juice, reserved pasta water, ⅓ cup cheese, and remaining butter; add pasta and cook 2 minutes, tossing to blend flavors. Sprinkle with remaining cheese and serve.

Ingredients

• 3 fresh basil leaves
• 3 fresh parsley sprigs
• 1 clove fresh garlic
• salt and pepper, to taste
• ⅓ cup olive oil
• 1 Bakery baguette (sliced)

Steps

1. Wash herbs and pat dry. Remove any tough stems and place in food processor or blender.
2. Add garlic, salt and pepper. Chop 25 seconds, or until coarsely chopped.
3. Add olive oil and pulse until mixed. Serve with sliced bread.