This recipe is simple and fast. I like it because the ingredients are ones I usually have on hand. It came from the Taste of Home magazine for April/May 2011 by Debbie Verdini.
Cook 8 oz. linguine according to package directions, drain. (Beth used garden veggie pasta-loved it!) Cook 4 cups fresh spinach, 1 1/2 cups roasted sweet peppers (Beth used a chopped red bell pepper instead), and 4 minced garlic cloves in 3 T. olive oil until spinach is wilted. (Beth also added two chopped roma tomatoes near the end of cooking the spinach). Toss with 6 oz. drained ripe olives. Add salt and pepper. Serves 9 (Beth doesn't think it serves that many because I like mine not so noodley. I just put noodles on my plate and add as many veggies as I think look good instead of tossing it all together).
I am excited for this! I have been wanting to try pesto!
ReplyDeletesorry Em. No pesto in this--is presto meaning it's a quick recipe.
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