This vegetarian recipe is perfect for a quick and easy pasta dinner that is also quite delicious. I got this recipe from Simple and Delicious Magazine June/July 2013.
Hearty Portobello Linguine
1 pkg. (9oz) refrigerated linguine -I used fettuccine in a box
1/4 c olive oil
4 large portobello mushrooms (about 3/4 lb) halved and thinly sliced
3 garlic cloves, minced
3 plum tomatoes, chopped
1/3 c pitted Greek olives, halved
1 tsp. Greek Seasoning
3/4 c crumbled tomato and basil feta cheese
1. Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook and stir 2 minutes.
2. Drain linguine; add to pan and toss to coat. Serve with cheese.
This recipe turned out very yummy, maybe a tad salty, but still good. Hope you enjoy!
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