One of my favorite recipes. Not very beloved by our children. Linguine noodles lightly tossed in olive oil and topped with peppers, tomatoes, broccoli, mushrooms, onions, olives, feta and herbs. Make it gluten free by using brown rice noodles.
Greek Spaghetti
Prep time
Cook time
Total time
Author: Mom's 1990's vegetarian kitchen
Serves: 6
Ingredients
- 1 lb linguine noodles
- ¼ - ½ c parmesan cheese (not freshly grated)
- ⅓ c olive oil
- 2 T butter, margarine, or olive oil
- 1 chopped onion
- 2 pressed garlic cloves
- ½ - 1 green pepper, chopped
- ¼ - ½ c olives, sliced
- 1 t dried basil
- 1 t dried oregano
- ½ t dried thyme
- ¼ t rosemary
- 2 chopped tomatoes
- ½ c small broccoli florets
- 2-6 mushrooms sliced or quartered
- ½ lb Feta cheese
Instructions
- Cook pasta with 2 T olive oil. Drain and place in 9x13 casserole dish. Mix Parmesan and olive oil with noodles. Heat oil or butter then add onion, garlic, bell pepper, sauté until light brown- add herbs. Add broccoli, and simmer 5 min. Add mushrooms, olives and simmer 5 more min. Add fresh chopped tomatoes- but don’ t cook them. Remove from heat and spoon over noodles. Top with crumbled Feta cheese. Broil about 5-7 min until top is brown.
Photo courtesy of: Foodandwine.com
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