| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Salads, Cols.l&e | 4 | Servings | |
INGREDIENTS
| 8 | oz | Uncooked linguine |
| 2 | tb | Olive oil |
| 1 | c | Sliced onion |
| 1 | lb | Button mushrooms, sliced |
| 1 | ts | Minced garlic |
| 1 | Jar roasted red peppers, | |
| Drained and chopped | ||
| Salt and freshly ground | ||
| Pepper | ||
| 1 1/2 | c | Caesar or italian flavoured |
| Croutons | ||
| 1/3 | c | Freshly grated Parmesan ches |
INSTRUCTIONS
Cook the linguine in salted boiling until firm-tender, about 10 minutes; drain, reserving one-half cup cooking liquid. Put pasta in large bowl and cover to keep warm. While pasta is cooking, heat oil in a skillet over medium-high heat and saute onion until soft, about 5 minutes. Reduce heat to medium, add mushrooms and garlic, and cook, stirring, until mushrooms give up their liquied, about 6 minutes. Stir in roasted peppers, salt and pepper to taste, and reserved cooking liquid; heat through. Pour over linguine; add croutons and cheese, and toss. from The Columbus Ledger and Enquirer, Columbus, Georgia Posted to MM-Recipes Digest V3 #249 Date: Thu, 12 Sep 1996 14:58:33 -0400 From: Dotnapier@aol.com
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