Ingredients
8 ounces uncooked linguine1 medium sweet red pepper, chopped3/4 cup sliced fresh mushrooms1/2 cup chopped onion1-1/2 teaspoons minced garlic1 tablespoon canola oil15 pimiento-stuffed olives, sliced1 tablespoon butter
Preparation
Cook linguine according to package directions. Meanwhile, in a large skillet, saute the red pepper, mushrooms, onion and garlic in oil until tender. Drain linguine; add to the skillet. Stir in the olives and butter; heat through.
