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New York City Chefs Daily Recipe for 5/17/2001 : Recipe for Linguine with Vegetables
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Linguine with Vegetables recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 5/17/2001 : Recipe for Linguine with Vegetables
"Linguine with Vegetables"

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"As we graze it grows"

1 pound linguine
4 small zucchini, chopped
3 tablespoons olive oil
1 cup onion, finely chopped
4 cloves of garlic, crushed
1/2 teaspoon Italian herb seasoning
2 cups fresh mushrooms, sliced
1/2 teaspoon red pepper, crushed
1/2 cup dried tomatoes, cut in strips
1/4 cup fresh basil, chopped
1 cup fresh Italian parsley, finely chopped
1/4 cup Parmesan cheese, freshly grated

Boil water to cook the pasta.  Scrub the zucchini.  After soaking in very cold water for about 10 minutes, cut the zucchini into 1/4 inch rings, and place in a colander to drain.  When completely drained, dry off all moisture and set aside.  Cook the linguine until al dente and drain.  Heat the olive oil for 1 minute in a large skillet;  add the dry zucchini and stir briskly until they are lightly brown on both sides.  Add the chopped onion and garlic and cook for 2 minutes.  Then add the Italian herb seasoning, mushrooms, and hot pepper, and cook for 3 more minutes.  Add the dried tomatoes, basil, and parsley, and turn off the flame.  Add the pasta to the cooked sauce and toss lightly.  Sprinkle with the Parmesan cheese and serve.  Serves 6.
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