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INGREDIENTS
8
ounces linguine (uncooked)
2
tablespoons olive oil
1
cup sliced onion
1
pound fresh White mushrooms, sliced
1
teaspoon minced garlic
1
jar (7 ounces) roasted red peppers, chopped
1/4
teaspoon salt
1/8
teaspoon ground black pepper
1
1/2 cups small Italian-flavored croutons
1/3
cup grated Parmesan cheese
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DIRECTIONS
Fill
a large saucepan with salted water; bring to a boil. Add
linguine; cook until pasta is firm-tender, about 10 minutes.
Drain, reserving 1/2 cup
cooking liquid; set aside. Transfer
pasta to a large serving bowl; cover to keep warm. Meanwhile,
in a large skillet over medium-high near, heat olive oil until hot.
Add
onion; cook, stirring occasionally, until mushrooms are tender and
just release their liquid, about 6 minutes. Stir
in roasted red peppers, salt and black pepper; cook until neated
through, about 1 minute.
Add
the reserved cooking liquid; pour over linguine. Stir in croutons and
Parmesan cheese.
Serve
immediately.
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