Olive and Red Pepper Linguine Recipe

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Olive and Red Pepper Linguine Recipe photo by Taste of Home

Olive and Red Pepper Linguine Recipe

Read Reviews

With 16 grandchildren, I find that someone is always hungry. This is a quick dish to fix when I'm busy. I sometimes serve it along with garlic bread for an easy meatless meal. —Betty Carpenter, Hookstown, Pennsylvania

Recommended: 26 Healthy Meals in a Bowl

MAKES:

8 servings

TOTAL TIME:

Prep/Total Time: 20 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick Diabetic Exchange CONTEST WINNER

MAKES:

8 servings

TOTAL TIME:

Prep/Total Time: 20 min.

Ingredients

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

Directions

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.

Originally published as Olive And Red Pepper Linguine in Quick Cooking March/April 2005, p39

Nutritional Facts

1 cup: 158 calories, 6g fat (1g saturated fat), 4mg cholesterol, 223mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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.

Originally published as Olive And Red Pepper Linguine in Quick Cooking March/April 2005, p39

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