BISTRO VEGETABLE LINGUINI
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.
Provided by Sageca
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In skillet heat olive oil over medium heat. Cook onion, garlic and shallots, stirring for 3 minutes or until softened.
- Add mushrooms, salt and pepper and cook another 5 minutes stirring to prevent sticking.
- Add roasted red pepper, olives, parsley, pesto and tomatoes.
- Stir together and remove from heat.
- Meanwhile cook linguini in boiling water for 8 to 10 minutes until pasta is al dente.
- Drain and toss with vegetable mixture.
- Sprinkle with Parmesan cheese to taste; garnish with basil leaves.
Nutrition Facts : Calories 455.6, Fat 12, SaturatedFat 1.7, Sodium 305.3, Carbohydrate 74.9, Fiber 6.9, Sugar 4.3, Protein 13.6
BISTRO VEGETABLES RECIPE
Provided by Mike_67
Number Of Ingredients 12
Steps:
- In 3-quart saucepan over high heat, heat potatoes with enough water to cover to boiling. Reduce heat to low; cover and simmer 20-25 minutes or until potatoes are fork-tender; drain and cut each potato in half. Meanwhile, cut peppers into 1 inch chunks; wash mushrooms. In large non-stick wok over high heat, cook pepper chunks with green onions, garlic and salt in the olive oil, stirring frequently, until tender-crisp. With slotted spoon, remove pepper to bowl. In same skillet cook mushrooms until browned. Remove to bowl with peppers. Meanwhile, stir brown sugar, balsamic vinegar and soy sauce together in a small measuring cup. Increase heat to high; stir in potatoes, green onions, pepper chunks, mushrooms, beans and vinegar mixture. Microwave each bag of spinach on full power for 1 to 1 ½ minutes each. Open bags carefully and add to mixture in wok.
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