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Garden Pasta

Ingredients
  • 5 tablespoons butter or margarine
  • 2 tablespoons vegetable oil
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 1/2 red bell pepper, seeded and chopped
  • 1 large zucchini, halved lengthwise and cut into 1/4 slices
  • 3/4 pound fresh mushrooms, quartered
  • 1 tablespoon chopped fresh basil or 3/4 teaspoons dried
  • 1/4 teaspoon dried marjoram, crumbled
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese, plus additional for serving
  • 12 ounces fresh fettuccine, cooked and drained
Instructions

Serves 6 as a side dish.. In a large skillet over medium heat, melt 2 tablespoons of the butter with oil. Add onion, garlic, and bell pepper and saute e minutes. Add zucchini, mushrooms, basil, marjoram, salt, and pepper. Saute, stirring occasionally, 5 minutes longer. Add lemon juice, cover, and cook until vegetables are tender, about 5 minutes. Add to skillet remaining 2 or 3 tablespoons butter, 1/4 cup cheese, and fettuccine and toss gently. Serve immediately in a warmed serving dish or on warmed individual plates. Pass additional Parmesan cheese, if desired.

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