1/4 c. packed basil leaves
1/4 c. flat top parsley leaves
1/4 c. chicken broth
1 oz. grated Romano cheese
1/4 oz. walnuts (about 6 halves)
2 tsp. olive oil
2 tsp. fresh lemon juice
1 clove garlic
4 1/2 oz. linguini
1/2 med. zucchini, sliced
1/2 med. yellow squash, sliced
11 med. tomatoes, cut into wedges
1/2 c. sliced fresh mushrooms
Salt and pepper to taste
Shaved Romano cheese and fresh basil to garnish

Puree first eight ingredients in blender until thick and smooth. In a large pot of rapidly boiling water, cook linguini 7-10 minutes. Add zucchini and squash and cook 3 minutes longer until pasta is al dente. Drain well and place in large serving bowl. Pour sauce over pasta and toss until well coated. Add tomato, mushrooms, salt, and pepper; toss again. Garnish with grated Romano cheese and basil leaves. Serve immediately. Makes 4 servings. 200 calories, 8gm protein, 6gm fat, 29gm carbohydrates, 141mg sodium.