| 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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