If you like Mediterranean cuisine, you’ll love this entree! It turns any night into a special occasion when it’s on the menu. I like to serve it with fresh bread and a crisp white wine.
—TRE BALCHOWSKY SAUSALITO, CA
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 package (9 ounces) refrigerated linguine
4 large portobello mushroom caps (about 3/4 pound), halved and thinly sliced
1/4 cup olive oil
3 garlic cloves, minced
3 plum tomatoes, chopped
1/3 cup pitted Greek olives, halved
1 teaspoon Greek seasoning
3/4 cup crumbled tomato and basil feta cheese
1. Cook linguine according to package directions.
2. Meanwhile, in a large skillet, cook and stir mushrooms in oil over medium-high heat until tender. Add garlic; cook 1 minute. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes.
3. Drain linguine; add to pan and toss to coat. Serve with cheese.