Antipasto Pasta
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12 ounces linguine
3 tablespoons olive oil
4 large (5-inch-diameter) portobello mushrooms, stemmed, dark
gills removed, caps sliced 1/4 inch thick
6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips
1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce
jar antipasto salad with olives
2 cups grated Asiago cheese, divided
2 cups chopped fresh basil, divided

Cook pasta in large pot of boiling salted water until just tender
but still firm to bite, stirring occasionally. Drain, reserving 1/2
cup pasta cooking liquid.

Heat oil in same pot over medium-high heat. Add mushrooms; saute
until tender and brown, about 6 minutes. Add salami; toss 30 seconds.
Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved
marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats
pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper.
Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup
Asiago cheese.