12 oz. linguine
1/2 c. soybean oil butter
3 c. chopped zucchini, cooked and drained
2 c. diced salami
1/4 c. chopped pimiento
1/4 c. chopped green pepper
1 jar sliced mushrooms, drained
1 tbsp. snipped chives
2 egg yolks
1 c. freshly grated Romano cheese
Paprika, optional

In 6 quart Dutch oven cook linguine in boiling salted water just until tender; drain and return to Dutch oven. Gently stir in soybean oil butter until melted. Fold in zucchini, salami, pimiento, green pepper, mushrooms and chives. Slowly add cream mixture to linguine, mixing well.

Stir in 1/2 cup of the Romano cheese. Gently mix linguine and cream mixture over medium heat until heated through and thickened. Serve on small plates. Sprinkle with remaining Romano cheese and paprika. Makes 8 to 10 appetizer servings, 4 main dishes.