Ingredients:
2 14.5-oz. cans diced tomatoes
1 1/2 c. sliced onion
5 cloves garlic, minced
1/2 lb. linguine
2 c. sliced red, green and yellow bell peppers
2 c. sliced fresh mushrooms
1/4 lb. snow peas (Chinese pea pods)
1/4 c. chopped fresh basil
1/3 c. pine nuts, toasted
Salt to taste
Directions:
Drain diced tomatoes, and reserve juice and tomatoes separately. Pour tomato juice, onion and garlic into large skillet, and bring to a boil over medium-high heat, stirring frequently. Add bell peppers, cook two minutes. Add mushrooms, and cook an additional two minutes. Add reserved tomatoes, snow peas, and basil, and cook additional two minutes. Remove from heat, add pine nuts and salt to taste.
Cook linguine until al dente. Place in large serving bowl, then add tomato mixture and toss. Serve immediately. (You may wish to serve soy parmesan cheese on the side.)
Serves 4
Nutritional Information:
