Leeks and Peppers with Linguine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (9-ounce) package refrigerated linguine, uncooked |
2 medium leeks |
1 small green bell pepper, chopped |
2 tablespoons olive oil |
1 (14.5-ounce) can crushed tomatoes |
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano |
1/4 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons chopped fresh italian parsley |
1/2 cup crumbled feta cheese |
garnish: fresh italian parsley sprigs |
Directions:
1. Cook linguine according to package directions; drain and set aside.
2. Remove and discard green tops from leeks. Cut white portions in half lengthwise, and cut into 1/4-inch slices.
3. Sauté leek and bell pepper in hot oil in a large skillet 5 to 6 minutes or until tender. Stir in tomatoes, salt, and pepper; cook over medium heat, stirring occasionally, 2 minutes. Stir in linguine and parsley; cook over medium-high heat, stirring occasionally, until thoroughly heated. Sprinkle with cheese. Garnish, if desired. Serve immediately.
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