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