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Greater Ruby Valley Chamber of Commerce and Agriculture meets the first Tuesday of every month at 12 noon. Call for location 684-5849.

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Pepperoni Linguine

1 1/3 cups sliced and quartered zucchini 
1 1/3 cups diced tomato 
1 cup red pepper, sliced in 1/4-inch strips 
1 cup broccoli flowerets 
10 cloves garlic, minced 
2 teaspoons dried basil 
2 teaspoons dried oregano 
1 teaspoon salt 
1 cup (2 sticks) butter or margarine 
2 lbs linguine, cooked according to package directions, drained, held warm 
1/2 lb (2 cups) Natural Casing Pepperoni, thinly sliced 
2/3 cup grated Parmesan cheese 

Sauté vegetables, garlic and spices in butter in a large skillet until vegetables are crisp-tender, about 5 to 8 minutes. Stir in pepperoni. Toss linguine with sauce; sprinkle with cheese. Serve immediately.

Recipe courtesy of the International Sausage Casing Association




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