1/4 cup Natural Raisins
1/2 lb. Linguine (8 oz)
1 tablespoon olive oil
1/2 cup green onions, chopped
3 cloves garlic, minced
1/2 cup mushrooms, sliced
1/2 lb fresh asparagus tips
1 medium crookneck squash, sliced
1 red or orange bell pepper, sliced
1/2 cup whipping cream
juice from 2 lemons
fresh basil and oregano to taste
salt and pepper to taste
Freshly grated Parmesan Cheese

Combine the raisins and the juice from 1 lemon and let stand for 4 minutes.

Cook linguine as directed on package. Drain linguine and set aside.

In large skillet, sauté garlic and green onions in olive oil over medium heat for 2 minutes. Add asparagus tips, squash, bell pepper, and juice from 1 lemon and cook another 4-5 minutes, stirring occasionally. Drain raisins and add to skillet, along with mushrooms, fresh herbs, and whipping cream. Mix thoroughly. Add cooked linguine and simmer until heated through, about 2 minutes. Salt and pepper to taste. Serve with freshly grated parmesan cheese.

Serves 4