1 1/3 cups sliced and quartered zucchini
1 1/3 cups diced tomato
1 cup red pepper, sliced in 1/4-inch strips
1 cup broccoli flowerets
10 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1 cup (2 sticks) butter or margarine
2 lbs linguine, cooked according to package directions, drained, held warm
1/2 lb (2 cups) Natural Casing Pepperoni, thinly sliced
2/3 cup grated Parmesan cheese
Directions
Sauté vegetables, garlic and spices in butter in a large skillet until vegetables are crisp-tender, about 5 to 8 minutes. Stir in pepperoni. Toss linguine with sauce; sprinkle with cheese. Serve immediately.
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