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Leeks and Peppers with Linguine

Photo: Tina Cornett; Styling: Mary Lyn Hill
Yield Makes 4 servings


  • 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

How to Make It

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

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

  3. 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.