Cook the linguine in salted boiling until firm-tender, about 10 minutes; drain, reserving one-half cup cooking liquid. Put pasta in large bowl and cover to keep warm. While pasta is cooking, heat oil in a skillet over medium-high heat and saute onion until soft, about 5 minutes. Reduce heat to medium, add mushrooms and garlic, and cook, stirring, until mushrooms give up their liquied, about 6 minutes. Stir in roasted peppers, salt and pepper to taste, and reserved cooking liquid; heat through. Pour over linguine; add croutons and cheese, and toss. from The Columbus Ledger and Enquirer, Columbus, Georgia Posted to MM-Recipes Digest V3 #249 Date: Thu, 12 Sep 1996 14:58:33 -0400 From: Dotnapier@aol.com
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 41.4mg||13 %|
|Sodium 64.9mg||2 %|
|Potassium 155.8mg||4 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 38.2g|
|Protein 7.6g||11 %|
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Calories per serving: 219
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