2 Tbsp. olive oil
1 large green bell pepper, coarsely chopped
1 large red bell pepper, coarsely chopped
1 large yellow pepper, coarsely chopped
1¼2 onion, chopped
2 garlic cloves, minced
1 C. canned Italian-style plum tomatoes, drained and
chopped
9 oz. spinach linguine, cooked
1¼2 C. prepared pesto (store bought)
grated Parmesan
Heat oil in large skillet over medium heat. Add bell peppers, onion
and garlic and sauté until soft. Stir in tomatoes and simmer about 7
minutes. Toss linguine with pesto. Divide evenly among 4 plates.
Spoon bell pepper sauce over linguine. Sprinkle with Parmesan and
serve. |
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