Hearty Portobello Linguine
Total Time: 25 Minutes
Ingredients
-
- 1 pkg (9 oz) refrigerated linquine
- 1/4 cup olive oil
- 4 large Portobello mushrooms (about ¾ lb), halved and thinly sliced
- 3 cloves garlic, minced
- 3 plum tomatoes, chopped
- 1/3 cup pitted greek olives, halved
- 1 tsp greek seasoning
- 3/4 cup crumbled tomato and basil feta cheese
Yield: 4 Servings
Directions:
- Cook linguine according to package directions.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives, and greek seasoning; cook and stir 2 minutes.
- Drain linguine; add to pasta and toss to coat. Serve with cheese.