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Ingredients

olive oil: 2 Tbl
onions: 1 (chopped)
shallot onions: 1 (finely chopped)
garlic: 2 cloves (crushed)
white mushrooms (sliced): 1 cup
red bell pepper: 1/2 pepper (roasted//slivered)
black olives: 1 cup (sliced)
red tomatoes: 2 (peeled and seeded)
parsley (chopped): 2 Tbl
pesto sauce: 1/4 cup
salt
black pepper
grated parmesan cheese (freshly grated)
pasta (linguine): 12 oz

Bistro Vegetable Linguini

Credit: Food.com

User rating:

  • Prep Time
    20 min
  • Cook Time
    10 min
  • Servings
    4 serving(s)

Tags

No Meat, No Pork, No Red Meat, Dinner

  1. In skillet heat olive oil over medium heat. Cook onion, garlic and shallots, stirring for 3 minutes or until softened.
  2. Add mushrooms, salt and pepper and cook another 5 minutes stirring to prevent sticking.
  3. Add roasted red pepper, olives, parsley, pesto and tomatoes.
  4. Stir together and remove from heat.
  5. Meanwhile cook linguini in boiling water for 8 to 10 minutes until pasta is al dente.
  6. Drain and toss with vegetable mixture.
  7. Sprinkle with Parmesan cheese to taste; garnish with basil leaves.

What else can I make with these ingredients?

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