Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

30 oz Canned diced tomatoes 2 c Fresh mushrooms, sliced
1 1/2 c Onions, sliced 1/4 lb Snow peas
4 cl Garlic, minced 1/4 c Fresh basil, chopped
1/2 lb Linguine, uncooked 1/3 c Pine nuts, roasted
2 c Bell pepper, sliced (better Salt pepper to taste
If you mix colors here) Parmesan, grated

Cook pasta per package directions, drain and set aside.

Drain the liquid from the diced tomatoes into a large skillet under
medium high heat. Reserve the tomatoes.

Add onions and garlic to the skillet. Bring liquid to a boil and cook
stirring frequently for 5 minutes or until onion is soft. Add bell
pepper; cook 2 more minutes. Add reserved tomatoes, snow peas and
basil and continue cooking for 2 more minutes.

Remove from heat and add pine nuts
and salt and pepper. Pour mixture over the pasta and toss to coat it.
Top with grated parmesan and serve immediately.

Source: The Vegetarian Times Jan 96 Issue
Submitted By HENRY REINTGES On 12-18-95

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