Back to School Dinner Recipe

• cobbgalleria


• 8 Aug 2019

With August, comes the new school year! Chef Walker has created a new recipe for those busy school nights. Make this delicious veggie recipe for the whole family to enjoy!

Ingredients:

• 6 ounces uncooked linguine
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 medium zucchini, thinly sliced
• 1/2 pound fresh mushrooms, sliced
• 1 large tomato, chopped
• 2 green onions, chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons shredded Parmesan cheese
• 2 teaspoons minced fresh basil

Directions:

1. Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasongings. Reduce ehatl simmer, covered, about 3 minutes
2. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.