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(1)

Leeks & Peppers W/linguine

Ingredients
  • 9 ounces pkg refrigerated linguine, uncooked (or dry pasta)
  • 2 medium leeks
  • 1 small green bell pepper, chopped
  • 2 tablespoons olive oil
  • 14 1/2 ounces can crushed tomatoes
  • 14 1/2 ounces can diced tomatoes w/basil, garlic and oregano, undrained
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons chopped fresh Italian parsley
  • 1/2 cup feta cheese, crumbled
  • fresh Italian parsley sprigs
Instructions

Cook linguine per package directions. Remove and discard green tops from leeks. Cut white portions in half lengthwise, and cut into 1/4-inch slices. Saute look and bell pepper in hot oil in a large skillet for 5-6 minutes or until tender. Stir in tomatoes, salt and pepper; cook over medium heat, stirring occasionally, 2 minutes. Stir in linguine and parsley; cook over medium-high heat, stirring occasionally, until thoroughly heated. Sprinkle with cheese and garnish, if desired. Serve immediately.

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