Instructions: In a skillet, cook mushrooms in butter and lemon juice over moderate heat.

In a large bowl, combine mushroom mixture with tomatoes, zucchini, carrots, olives, garlic, basil, sugar, vinegar and oil; stir 3 minutes. In a kettle of boiling salted water, cook linguine for 7 minutes. Drain in colander, refresh under cold water and drain well. Toss pasta with vegetable mixture.

Add salt and pepper. Serve at room temperature.

Note: Feta cheese may be
added.

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