Breadcrumbs

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:

    1. Cook linguine according to package directions.
    2. 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.
    3. Drain linguine; add to pasta and toss to coat. Serve with cheese.

 

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