Linguine with Cheese and Vegetables

A tasty meat-free recipe with linguine pasta, mozzarella cheese, and vegetables.

• 6 ounces linguine
• 2 tablespoons butter
• 2 cups coarsely shredded zucchini
• 1 small carrot, shredded
• 1 small onion, chopped
• 1 cup shredded mozzarella cheese, about 4 ounces
• 1/2 cup milk
• 2 tablespoons dry white wine, broth, or more milk
• 1/2 teaspoon salt
• dash garlic powder
• 1/4 teaspoon dried leaf basil

Cook pasta according to package directions. Drain and rinse with hot water.

Melt butter in a large skillet over medium-low heat. Add shredded zucchini and carrot and the chopped onion. Sauté for 5 minutes, until just tender. Add the cooked linguine and remaining ingredients to the vegetable mixture. Toss until cheese is melted. Serve hot.
Serves 4 to 6.