Linguine in mushroom caesar salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Uncooked linguine |
| 2 | tablespoons | Olive oil |
| 1 | cup | Sliced onion |
| 1 | pounds | Button mushrooms, sliced |
| 1 | teaspoon | Minced garlic |
| 1 | Jar roasted red peppers, | |
| Drained and chopped | ||
| Salt and freshly ground | ||
| Pepper | ||
| 1½ | cup | Caesar or italian flavoured |
| Croutons | ||
| ⅓ | cup | Freshly grated Parmesan ches |
| Date: Thu, 12 Sep 96 20:22:10 | ||
Directions
Cook the linguine in salted boiling until firm-tender, about 10 minutes; drain, reserving one-half cup cooking liquid. Put pasta in large bowl and cover to keep warm. While pasta is cooking, heat oil in a skillet over medium-high heat and saute onion until soft, about 5 minutes. Reduce heat to medium, add mushrooms and garlic, and cook, stirring, until mushrooms give up their liquied, about 6 minutes.
Stir in roasted peppers, salt and pepper to taste, and reserved cooking liquid; heat through. Pour over linguine; add croutons and cheese, and toss.
from The Columbus Ledger and Enquirer, Columbus, Georgia +0000