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I love pasta. It provides a fantastic palate on which you can paint a gorgeous flavor  picture. The possibilities are endless. Today’s recipe is a variation of another recipe whose origin I cannot remember. This is vegetarian though adding chicken would up the heartiness and flavor.

Pasta with Red Bell Peppers, Kalamata Olives, and Mushrooms

  • 8 oz whole wheat linguine
  • 3 tbsp extra-virgin olive oil
  • 2 large red bell peppers, chopped
  • 16 Kalamata olives, pitted, quartered
  • 12 fresh mushrooms, sliced
  • 3 large garlic cloves, minced
  • 1/4 tsp dried crushed red pepper
  • 1 tbsp dried basil
  • 1 cup finely grated Parmesan cheese plus additional for passing
  • 1 tbsp white balsamic vinegar

Cook pasta in large pot of boiling salted water until al dente. Heat oil in large nonstick skillet over medium-high heat. Add bell peppers, olives, garlic, crushed red pepper, and mushrooms. Sauté until bell peppers are tender, 4 to 5 minutes. Add drained pasta, 1/2 cup reserved pasta cooking liquid, 1 cup basil, 1 cup cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid by 1/4 cupfuls if dry, about 1 minute. Season to taste with salt and pepper.

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