30 oz Canned diced tomatoes
1 1/2 cup Onions, sliced
4 cl Garlic, minced
1/2 lb Linguine, uncooked
2 cup Bell pepper, sliced (better
If you mix colors here)
2 cup Fresh mushrooms, sliced
1/4 lb Snow peas
1/4 cup Fresh basil, chopped
1/3 cup Pine nuts, roasted
Salt & pepper to taste
Parmesan, grated
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Cook pasta per package directions, drain and set aside.
Drain the liquid from the diced tomatoes into a large skillet under medium high heat. Reserve the tomatoes.
Add onions and garlic to the skillet. Bring liquid to a boil and cook stirring frequently for 5 minutes or until onion is soft. Add bell pepper; cook 2 more minutes. Add reserved tomatoes, snow peas and basil and continue cooking for 2 more minutes.
Remove from heat and add pine nuts and salt and pepper. Pour mixture over the pasta and toss to coat it. Top with grated parmesan and serve immediately.
Source: The Vegetarian Times Jan 96 Issue
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