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Olive and Red Pepper Linguine

 Olive and Red Pepper Linguine
"With 16 grandchildren, I find that someone is always hungry," writes Berry Carpenter of Hookstown, Pennsylvania. "This is a quick dish to fix when I'm busy. I sometimes serve it along with garlic bread for an easy meatless meal," she adds.
8 ServingsPrep/Total Time: 20 min.


  • 8 ounces uncooked linguine
  • 1 medium sweet red pepper, chopped
  • 3/4 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1-1/2 teaspoons minced garlic
  • 1 tablespoon canola oil
  • 15 pimiento-stuffed olives, sliced
  • 1 tablespoon butter


  • Cook linguine according to package directions. Meanwhile, in a large
  • skillet, saute the red pepper, mushrooms, onion and garlic in oil
  • until tender. Drain linguine; add to the skillet. Stir in the olives
  • and butter; heat through. Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 158 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 223 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.