Leeks and Peppers with Linguine

Southern Living
Leeks and Peppers with Linguine Recipe
Photo: Tina Cornett; Styling: Mary Lyn Hill
Makes 4 servings


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1 (9-ounce) package refrigerated linguine, uncooked
2 medium leeks
1 small green bell pepper, chopped
2 tablespoons olive oil
1 (14.5-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh Italian parsley
1/2 cup crumbled feta cheese
Garnish: fresh Italian parsley sprigs


Cook linguine according to package directions; drain and set aside.

Remove and discard green tops from leeks. Cut white portions in half lengthwise, and cut into 1/4-inch slices.

Sauté leek and bell pepper in hot oil in a large skillet 5 to 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. Garnish, if desired. Serve immediately.

Created date

December 1999