A rich mix of vegetables grace this pasta dish! Topped lovingly with Asiago cheese, this Roasted Red Pepper Linguini is ready in no time!
Roasted Red Pepper Linguini w/Sweet Peas, Wild Mushrooms, Baby Spinach, Cherry Tomatoes & Asiago Cheese
½ lb Dried Roasted Red Pepper Linguini
½ Cup Frozen Sweet Peas
1 lb Fresh Wild Mushrooms (cleaned and cut down if large)
12oz Baby Spinach
20ea Cherry Tomatoes-cut in half
Salt and Pepper
Extra Virgin Olive Oil
Cook the pasta according to directions on the package.
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.
*Recipe and image courtesy of BnBFinder.com/Inn & Spa at Cedar Falls – Hocking Hills Lodging.*