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.*