Recipe Archives->Pasta->Leeks Peppers

Leeks & Peppers w/Linguine 

9 oz pkg refrigerated linguine, uncooked (or dry pasta)
2 medium leeks
1 small green bell pepper, chopped
2 tablespoons   olive oil
14.5 oz can crushed tomatoes
14.5 oz 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

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.

Printable version: leeks-peppers.txt.