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