This is such an easy meal – and made great use of my zucchini and mint, going crazy in the garden. What I didn’t kill with my overdose of Miracle Grow has flourished…..
2T olive oil
1 sweet onion, sliced
1 clove garlic, crushed
4 zucchini, sliced (I used a combo of zucchini and yellow squash)
1C baby portobello mushrooms, sliced
3/4 C half/half (I substitute canned nonfat milk)
linguini – cooked, kept warm
1/3C finely chopped mint (I just threw a bunch of leaves in)
2Tblsp each pine nuts, Parmesan cheese, and EVOO
1Tblsp lemon juice
I put the ingredients for the pesto in my mini food processor, chopped until viola! Pesto
Saute the veggies in olive oil until tender, remove from heat and add the cream, pesto, and pasta. Top with lemon zest, a few small mint leaves and Parmesan cheese – dig in!