| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Cols.l&e, Salads |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Uncooked linguine |
| 2 |
T |
Olive oil |
| 1 |
c |
Sliced onion |
| 1 |
lb |
Button mushrooms, sliced |
| 1 |
t |
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
A Message from our Provider:
“People disappoint. God doesn’t.”