Ingredients:
8 ounces linguine, uncooked
2 tablespoons olive oil
1 cup onions, sliced
1 lb fresh white mushrooms, sliced
1 teaspoon garlic, minced
1 (7 ounce) jars roasted red peppers, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups small italian-flavored croutons
1/3 cup parmesan cheese, grated
Directions:
Fill a large saucepan with salted water and bring to a boil. Add linguine and cook until pasta is firm-tender, about 10 minutes.
Drain, reserving 1/2 cup cooking liquid. Set aside.
Transfer pasta to a large serving bowl and cover to keep warm. Meanwhile, in a large skillet over medium-high heat, heat olive oil until hot.
Add onion and mushrooms, and cook, stirring occasionally, until mushrooms are tender and just release their liquid, about 6 minutes. Stir in roasted red peppers and season with salt and black pepper. Cook until heated through, about 2-3 minutes.
Add the reserved cooking liquid and pour over linguine. Stir in croutons and Parmesan cheese.Serve immediately.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.