Recipe by Southern Living March 1998

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Credit: Tina Cornett; Styling: Mary Lyn Hill

Recipe Summary test

Yield:
Makes 4 servings
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Ingredients

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Directions

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

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  • 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.

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