1/3 pound linguine
8-10 crimini mushrooms, sliced
1 zucchini, sliced into "half-moons"
1 head of broccoli (floret’s)
5.75 oz. (about 1 can) black olives, pitted
3 tablespoons olive oil
garlic and herb seasoning
cracked black pepper
pine nuts, optional
Bring water to a boil, put in pasta, cover, and reduce to medium-low heat. Stir occasionally.
In a pan, heat 1 tablespoon of olive oil (doesn't have to be exact) on medium heat. Add broccoli (and pine nuts if desired).
Next, add zucchini. Then add mushrooms and olives. Stir and sprinkle with black pepper.
When pasta is finished cooking, drain and return to the pot. As vegetables are done cooking (check zucchini for softness, and mushrooms should be browning), add them into the pasta and stir.
Add 2 tablespoon olive oil, garlic and herb seasoning, and oregano to taste, and stir.
*Note:* This recipe is great served hot, but is also good as a cold pasta salad (just use rotini instead of linguine!).