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Linguine in mushroom caesar salad
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| Artist: |
_ |
| Categories: |
Salads |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Uncooked linguine | | 2
| tbsp | Olive oil | | 1
| cup | Sliced onion | | 1
| lbs | Button mushrooms, sliced | | 1
| tsp | Minced garlic | | 1
| | Jar roasted red peppers | | | Drained and chopped | | | Salt and freshly ground | | | Pepper | | 1 1/2
| cup | Caesar or italian flavoured | | | Croutons | | 1/3
| cup | Freshly grated Parmesan ches |
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Procedures:
| 1 | Cook the linguine in salted boiling until firm-tender, about 10 minutes; drain, reserving one-half cup cooking liquid. | | 2 | Put pasta in large bowl and cover to keep warm. | | 3 | While pasta is cooking, heat oil in a skillet over medium-high heat and saute onion until soft, about 5 minutes. | | 4 | Reduce heat to medium, add mushrooms and garlic, and cook, stirring, until mushrooms give up their liquied, about 6 minutes. | | 5 | Stir in roasted peppers, salt and pepper to taste, and reserved cooking liquid; heat through. | | 6 | Pour over linguine; add croutons and cheese, and toss |
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