Zucchini Pasta

4 tablespoons olive oil

1 medium onion (sliced thin)

5 cloves garlic (chopped fine)

2 medium zucchini (sliced ¼ inch thick)

2 jars (6 ounces) artichoke hearts packed in water

8 ounces sliced mushrooms

1 tablespoon kosher salt

1 teaspoon black pepper

1 teaspoon dried basil

½ teaspoon oregano

3 cups vegetable stock

1 pound linguine, fettuccine or angel hair

Grated parmesan cheese

Heat oil in a 10-inch skillet; add onion, cook for 2 minutes then add garlic, make sure garlic doesn’t burn. then add zucchini, cook for 5 minutes. Add artichokes and mushrooms, cook another 5 minutes. Stir in salt, pepper, basil and oregano until incorporated. Add vegetable stock and cook for another 5 minutes. Reduce heat and let sauce simmer while pasta cooks.

Cook pasta according to directions; reserve a bit of the pasta cooking water. Put drained pasta into a deep serving bowl and toss with a bit of the pasta water.

Pour sauce over pasta and garnish with cheese.

Serves eight.

Cook’s note: Asparagus, broccoli, cauliflower, carrots and/or peas can be substituted for the other vegetables. Create!