Leeks and Peppers with Linguine

Leeks and Peppers with Linguine
Photo by Tina Cornett


  • 2 tablespoons olive oil
  • 1 (9-ounce) package refrigerated linguine, uncooked
  • Garnish: fresh Italian parsley sprigs
  • 2 tablespoons chopped fresh Italian parsley
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • + 4 more ingredients
    • ½ cup crumbled feta cheese
    • 1 small green bell pepper, chopped
    • 1 (14.5-ounce) can crushed tomatoes
    • 2 medium leeks

Cook linguine according to package directions; drain and set aside. Remove and discard green tops from leeks. Cut white portions in half lengthwise, and cut into 1/4-inch slices. Sauté leek and bell pepper in hot oil in a large skillet 5 to 6 minutes or until tender. Stir in tomatoes, salt, and p...

View full recipe at My Recipes


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