Vegetable Pasta

• 6 oz linguine, broken up
• 2 cloves garlic, minced
• 1 medium zucchini, thinly sliced
• 1 stalk celery, thinly sliced
• 1/2 cup sliced black olives
• 2 medium carrots, thinly sliced
• 1 medium onion, chopped
• 3 medium tomatoes, chopped
• 1 teaspoon basil or 2 teaspoons chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 1 Tablespoon olive oil
• 3 Tablespoons butter
• 1 cup shredded mozzarella cheese
  

Directions:

Cook linguine according to package. Preheat skillet over high, add oil. Saute onions until tender. Add garlic and cook 1-2 minutes more. Add carrots, zucchini, and celery. Cook until vegetables are tender but still crisp. Add tomatoes, olives, parsley and basil. Cover and cook 1-2 minutes or until the mixture is heated through. Add butter until melted. Remove from heat. Toss pasta, veggies and Parmesan cheese together. Salt and pepper to taste. Sprinkle servings with mozzarella cheese.

Submitted by: Stephanie Thacker