Guest guest Posted August 1, 2007 Report Share Posted August 1, 2007 This is so good and so very easy. My carnivore and I both love it. It is a nice alternative to tomato based pasta dishes. I serve with just a salad and fresh whole wheat rolls. Mediterranean Linguine 1/2 tsp olive oil 1 cup sliced fresh mushrooms 1 medium size green pepper, seeded and cut into thin strips 1 medium size sweet red pepper, seeded znd cut into thin strips 1 clove garlic, minced 1 12oz can artichoke hearts, drained and quartered 1/3 cup Italian dressing (homemade is best) 3 tbs sliced, pitted ripe olives 1 tbs chopped fresh parsley 6 oz linguine, uncooked 1/3 cup shredded mozzerella cheese (I use almond mozzerella) Coat the inside of a large non-stick skillet with olive oil; place over medium-high heat until hot. Add mushrooms, pepper strips and garlic, saute until vegetables are crisp-tender. Add artichoke, Italian dressing, olives and parsley; cook 3 minutes or until thoroughly heated. stirring occasionally. Cook linguine according to package directions, omitting salt; drain well. Combine linguine and vegetable mixture and toss well. Transfer to serving dish; sprinkle with cheese and serve immediately. Quote Link to comment Share on other sites More sharing options...
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