Bistro Vegetable Linguini

Sage's Note:

This recipe is versatile; you can add or change any of the vegetables. Keep it fresh and light.Have grated Parmesan cheese and the pepper mill on the table. Serve with a crusty bread and enjoy a taste of summer.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 shallot, finely chopped
• 2 garlic cloves, crushed
• 1 cup sliced mushrooms
• 1/2 roasted red pepper, slivered
• 1 cup black olives, sliced
• 2 tomatoes, peeled and seeded
• 2 tablespoons chopped parsley
• 1/4 cup basil pesto
• salt and pepper
• freshly grated parmesan cheese
• 12 ounces linguine

Directions:

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.

Reviews

[realbirdlady]

Simple and tasty. The topping has a nice fresh texture, since the pepper, tomatoes, and olives are just stirred in and warmed, not simmered into sauce. I roasted a green pepper, which helped give a nice color combination.