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Veggie Linguine
courtesy of Donald
Neal
Ingredients:
10 ounces spinach linguine
5 tablespoons extra-virgin olive oil
2 bunches scallions, chopped
1/2cup sweet red pepper
4 cloves garlic minced
1 cup Portabella caps sliced
1 tablespoon balsamic vinegar
sea salt
Heat oil
in saute pan. Saute scallions until soft. Add garlic and mushrooms.
Continue to saute until their soft. Add balsamic vinegar, stir and
season to taste. Pour over cooked linguine.
Serves 4
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