Roasted Red Pepper Linguini Recipe

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Recipe By Inn at Cedar Falls

Roasted Red Pepper Linguini w/Sweet Peas, Wild Mushrooms, Baby Spinach, Cherry Tomatoes & Asiago Cheese tossed in Extra Virgin Olive Oil

-½ lb Dried Rstd. Red Pepper Linguini
-½ cup Frozen Sweet Peas
-1 lb Fresh Wild Mushrooms – cleaned and cut down if large
-12` oz Baby Spinach
-20 ea Cherry Tomatoes – cut in half
-Salt and Pepper
-Extra Virgin Olive Oil

1. Cook the pasta according to directions on the package.

2. Heat a large sauté pan over medium heat and add about 2 tablespoons of the oil to the pan. Place the mushroom in the pan to sauté and caramelize, about 5-7 minutes. Add the tomatoes, sweet peas and spinach and toss a couple of times, then adding the pasta when it is al-dente. Add another 2-3 tablespoons of oil at this point, season and serve with asiago sprinkled on top.

 

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