Bistro Zucchini Linguini

2 T. olive oil
1/2 onion, chopped
2 cloves garlic, minced
3 small zucchini, bias cut in 1/2 pieces
1 C. mushrooms, sliced
1 C. artichoke hearts, halved
1 can cut-up tomatoes
3 T. pesto
ground pepper
16 oz. linguini (fresh)
grated Parmesan
fresh parsely



Sauté Onion and garlic in olive oil for three minutes. Add zucchini, mushrooms, artichoke hearts and tomatoes and pesto. Cook for 10 minutes. Meanwhile boil water for pasta. Cook fresh linguini for 3 minutes. Plate pasta and cover with sauce. Top with fresh grated Parmesan and fresh parsely.