Preparation:
Cook the linguine in salted boiling until firm-tender, about 10 minutes; drain, reserving one-half cup cooking liquid. Put pasta in large bowl and cover to keep warm.
While pasta is cooking, heat oil in a skillet over medium-high heat and sauté‚onion until soft, about 5 minutes. Reduce heat to medium, add mushrooms and garlic, and cook, stirring, until mushrooms give up their liquied, about 6 minutes. Stir in roasted peppers, salt and pepper to taste, and reserved cooking liquid; heat through. Pour over linguine; add croutons and cheese, and toss.
From The Columbus Ledger and Enquirer, Columbus, Georgia |
