Linguine with Portobello Mushrooms and Artichoke

This linguine recipe is so loaded with vegetables a that even the FDA would applaud - get those many servings of veggies for health.

• Olive oil
• 2 cup sliced portobello fresh mushrooms
• 4 medium sized bell peppers (2 green & 2 red) seeded and cut into thin strips
• 2 cloves garlic, minced
• 2 (14 oz.) can artichoke hearts, drained and quartered
• 1 cup Italian dressing
• 6 tablespoons sliced, pitted ripe olives
• 2 tablespoon chopped fresh parsley
• 12 oz. linguine, uncooked
• 1 cup shredded mozzarella cheese

METHOD

Coat a large nonstick skillet with olive oil; place over medium-high heat until hot. Add mushrooms, peppers and garlic.    Saute until vegetables are crisp-tender.

Add artichokes, Italian dressing, olives, and parsley; cook three minutes until thoroughly heated; stirring occasionally.

Cook linguine according to package directions, omitting salt and fat; drain well. Combine linguine and vegetable mixture; toss well. Transfer mixture to a serving dish; sprinkle with cheese; and serve immediately.

Yield: Approx. 10 (1 cup servings).

Contributor: Joe Kirkpatrick

this recipe from www.inmamaskitchen.com

 

 

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