| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Vegetarian |
Veggie, Pasta |
4 |
Servings |
INGREDIENTS
| 30 |
oz |
Canned diced tomatoes |
| 1 1/2 |
c |
Onions, sliced |
| 4 |
cl |
Garlic, minced |
| 1/2 |
lb |
Linguine, uncooked |
| 2 |
c |
Bell pepper, sliced (better |
|
|
If you mix colors here) |
| 2 |
c |
Fresh mushrooms, sliced |
| 1/4 |
lb |
Snow peas |
| 1/4 |
c |
Fresh basil, chopped |
| 1/3 |
c |
Pine nuts, roasted |
|
|
Salt & pepper to taste |
|
|
Parmesan, grated |
INSTRUCTIONS
Cook pasta per package directions, drain and set aside.
Drain the liquid from the diced tomatoes into a large skillet under medium
high heat. Reserve the tomatoes.
Add onions and garlic to the skillet. Bring liquid to a boil and cook
stirring frequently for 5 minutes or until onion is soft. Add bell pepper;
cook 2 more minutes. Add reserved tomatoes, snow peas and basil and
continue cooking for 2 more minutes.
Remove from heat and add pine nuts and salt and pepper. Pour mixture over
the pasta and toss to coat it. Top with grated parmesan and serve
immediately.
Source: The Vegetarian Times Jan 96 Issue
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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