1/2 lb. bacon slices
1 sm. onion, sliced
6 oz. fresh mushrooms, sliced
1 3/4 c. sliced zucchini or equal amounts of broccoli flowerets
1 lg. tomato, chopped
1/2 c. Parmesan cheese and additional cheese to pass
6 oz. linguini, cooked and drained

Cook bacon until crisp and drain. Reserve 4 tablespoons bacon drippings from pan. Saute zucchini, onions and mushrooms in drippings until tender. Crumble bacon into pan. Stir in chopped tomato, linguini and Parmesan cheese. Mix lightly. Serve warm with additional cheese as a topping. Serves 4.