Vegetarian Linguine
Quick, easy and delicious!
Yield
5 servingsPrep
5 minCook
10 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
basil
freshly crushed, leaves |
|
| 1 | teaspoon |
red pepper flakes
crushed, or to taste |
|
| 1 | teaspoon |
garlic salt
|
|
| ¼ | teaspoon |
salt and black pepper
|
*
|
| 28 | ounces |
tomatoes, stewed, canned
2 cans |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
basil
freshly crushed, leaves |
|
| 5 | ml |
red pepper flakes
crushed, or to taste |
|
| 5 | ml |
garlic salt
|
|
| 1.3 | ml |
salt and black pepper
|
*
|
| 809.2 | ml/g |
tomatoes, stewed, canned
2 cans |
|
Directions
In a medium saucepan or pot.
Combine all the ingredients.
Low boil on cook-top for 5 minutes, and let cool.
Boil 4 quarts of water in large pot.
When the water starts to boil, place 16oz box of linguine, and let boil for 10 to 11 minutes.
Drain the water, and place linguine back into pot, then add saucepan of the tomato base over the linguine, and mix.
Serve in bowls, and ready to eat.
