Thursday, June 30, 2016

Mediterranean Vegetable Linguine

The combination of the mediterranean vegetables make this flavorful despite the absence of any meat and oil. I added the juice of the bottled olives that gives that salty taste perfect with sundried tomatoes.  If one wants this to be dairy free, just substitute nutritional yeast or dairy free Parmesan cheese for the Parmesan cheese in the recipe.  Refreshing summer vegetarian salad.

Mediterranean Vegetable Linguine

  • 8 oz cooked linguine, saving 1 cup of the pasta water
  • 1 oz sundried tomatoes, chopped
  • 1/4 cup bottled olives
  • 1/4 cup juice of bottled olives
  • 1 yellow pepper, cut into small pieces
  • 2 cups cooked broccoli florets
  • 1 piece roasted red pepper in water from a jar, cut into small pieces 
  • 1 tsp dry oregano
  • 1/8-1/4 tsp red pepper flakes
  • 1/2 cup Parmesan cheese
  • black pepper to taste
Place in a saute pan the saved pasta water, olives, its bottled olive juice, dry tomatoes, yellow pepper, onion flakes, and garlic flakes.  Allow the liquid to boil till the yellow pepper is cooked and dry tomatoes soften. Add the cooked pasta, the broccoli, roasted red pepper, dry oregano and pepper flakes.  Lower the heat and mix the ingredients till everything is heated through.  Add the Parmesan cheese and black pepper and mix.  

No comments:

Post a Comment