Fast Greek Linguine Recipe
|Prep time||4 minutes|
When you don’t have much time but want to turn pasta into a filling meal, this linguine recipe combo has Mediterranean flair. For added flavor, add some sliced mushrooms (if you have 'em on hand) -- sizzle for a couple minutes before adding the tomatoes.
|20||cherry tomatoes or 1 11.5-can diced tomatoes, drained|
|2||T||olive oil (light)|
|1⁄2||t||Adobo* (or salt)|
|2||T||sour cream, low-fat|
|1⁄4||c||feta cheese, crumbled or Parmesan/Romano grated cheese|
*This recipe uses Adobo, a blend of salt and herbs. I think of Adobo as my “reach-for-it-anytime seasoning.” You can easily substitute salt for it, although the finished dish won't have quite the same flavorful punch. QQM Adobo starts with the best-quality salt—RealSalt™—and is hand-blended with select herbs. Check out Adobo in the QQM Store.
- Bring 2 quarts of water to a boil. Add linguine and cook for 10 - 12 minutes. Next, slice the tomatoes and pepperoni slices into halves.
- Now it’s time to prepare the sauce. Pour olive oil into a large skillet over medium heat. Add garlic, sprinkle with oregano and Adobo, and then add tomatoes and pepperoni.
- Cook for 2 minutes or until tomatoes are just tender and pepperoni is heated through. Turn off heat and stir in sour cream.
- When pasta is done, drain and stir in the sauce. Add the feta cheese or grated Parmesan/Romano cheese, if you like.