Pasta Provencal

The region of Provence is known for its recipes based on fresh local ingredients at the peak of ripeness. So, make sure to use shiitake or portabella mushrooms, fresh herbs, and fresh, ripe tomatoes. It's quick and easy to prepare, but so colorful and flavorful it works for a busy weekday meal or for serving to company. And it's delicious served hot, but it's equally good as a cold pasta salad the next day.

Ingredients:

1 (12 ounce) package linguine or spaghetti

2 tablespoons olive oil

2 tablespoons bottled minced garlic

1 (8 ounce) package shiitake or portabella mushrooms

½ teaspoon fresh-ground four-peppercorn seasoning

¼ teaspoon red pepper flakes

2 large ripe tomatoes, coarsely chopped

1 (14-ounce) can black olives, halved

1 large carrot, peeled in long, thin strips

1 medium zucchini, peeled in long, thin strips

1 cup chopped fresh parsley

1 cup chopped fresh basil

Directions:

Prepare linguine according to manufacturer’s directions. Drain and keep warm.

Meanwhile, heat oil over medium-high heat in large skillet. Cook garlic, mushrooms, peppercorn seasoning, and red pepper flakes 2-3 minutes, stirring often, until garlic is fragrant.

Add tomatoes and olives, and heat to a simmer. Add carrot and zucchini, cover with a lid, and cook until just tender.

Add parsley and basil, and cook until herbs just wilt.

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