1/2 lb. bacon slices
1 sm. onion, chopped
6 oz. fresh mushrooms, chopped
1 3/4 c. sliced zucchini or broccoli
1 lg. tomato, chopped
1/2 c. Parmesan cheese
6 oz. cooked and drained linguine

Cook bacon until crisp and reserve 4 tablespoons bacon drippings from pan. Saute zucchini, onions and mushrooms in drippings until tender. Crumble bacon into pan. Stir in chopped tomato, linguine and Parmesan cheese. Mix lightly. Add Parmesan cheese on top.