Looking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone.

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
• 1 cup shredded provolone cheese
• 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 seasonings. Reduce heat; simmer, covered, about 3 minutes.
2. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.