Pasta La Cinenega

• 3/4 c. chopped green onions
• 2 cloves minced garlic
• 1/4 lb. Italian brown mushrooms, sliced
• 1/4 lb. baby white mushrooms, sliced
• 2 large shiitake mushrooms, sliced
• 1/4 tsp. black pepper
• 4 sliced medium zucchini
• 1 c. small broccoli flowerets
• 4 large Romano tomatoes, sliced
• 2 medium carrots, julienned
• 1 c. sliced snow peas
• 1 lb. asparagus, trimmed and sliced
• 2 Tbsp. minced fresh basil
• 2 Tbsp. minced fresh parsley
• 9 oz. spinach linguine, cooked al dente
• dry white wine
• 1 chopped small red onion

1. Saute onions, garlic, mushrooms, basil, parsley, salt and pepper in white wine over medium heat.
2. Blanch vegetables and set aside in large bowl.
3. Add tomatoes to saute.
4. Remove from heat, adding spice to taste.
5. Toss with vegetables and serve over linguine.

green onions, garlic, italian brown mushrooms, baby white mushrooms, shiitake mushrooms, black pepper, zucchini, broccoli flowerets, romano tomatoes, carrots, snow peas, fresh basil, parsley, spinach linguine, white wine, red onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873677 (may not work)