Olive & Red Pep­per Lin­guine

Simple & Delicious - - ON THE MENU -

8 oz. un­cooked lin­guine • 1 medium sweet red pep­per, chopped •

³/₄ cup sliced fresh mush­rooms • 1/2 cup chopped onion • 11/2 tsp. minced gar­lic • 1 Tbsp. canola oil • 15 pimiento-stuffed olives, sliced • 1 Tbsp. but­ter • Cook lin­guine ac­cord­ing to pack­age di­rec­tions. Mean­while, in a large skil­let, saute the red pep­per, mush­rooms, onion and gar­lic in oil un­til ten­der. Drain lin­guine; add to the skil­let. Stir in the olives and but­ter; heat through. Serves 8. —Betty Car­pen­ter, Hook­stown, PA

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.