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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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When the temperature and humidity rise, this easy, breezy pasta is just the ticket to help you play it cool. âDebbie Verdini, Yardley, Pennsylvania Ingredients:
8 ounces linguine |
4 cups fresh baby spinach |
1-1/2 cups julienned roasted sweet red peppers |
4 garlic cloves, minced |
3 tablespoons olive oil |
1 can (6 ounces) pitted ripe olives, drained |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook the spinach, peppers and garlic in oil until spinach is wilted .
2. Drain linguine; toss with spinach mixture, olives, salt and pepper. Serve warm or at room temperature. Yield: 9 servings.
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