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2 Tablespoons olive oil
1 large red bell pepper, slivered
8 oz fresh mushrooms, sliced
1 medium sweet onion, cut into strips
3/4 cup prepared pesto sauce
salt and pepper to taste
1 pound whole wheat linguine, cooked and drained
1/3 cup Parmesan cheese, grated
Cook sausages about 20 minutes or until cooked through. Cut into 1/2-inch thick slices. Heat olive oil in a large skillet; saute peppers, mushrooms and onions until tender. Add pesto and sausage. Toss about 3 minutes to warm through. Season to taste with salt and pepper. Toss with linguine and serve with a sprinkling of Parmesan cheese.
*I used Aidell's already cooked sausages so I just cut them into 1/2-inch pieces and threw them in with the peppers, mushrooms and onions. I was able to make the entire meal in the time that it took me to boil the water to cook the pasta.
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