Olive and Red Pepper Linguine Recipe

5 1 1
Olive and Red Pepper Linguine Recipe
Olive and Red Pepper Linguine Recipe photo by Taste of Home
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Olive and Red Pepper Linguine Recipe

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5 1 1
Publisher Photo
"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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
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.

  • 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
  1. 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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chrissherman User ID: 6446052 134556
Reviewed Jan. 10, 2012

"This stuff is a favorite in our house! Wonderful recipe, thank you!"

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