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Print this Recipe    Leeks Peppers

Leeks & Peppers w/Linguine

9 oz pkg refrigerated linguine, uncooked (or dry pasta)
2 medium leeks
1 small green bell pepper, chopped
2 tablespoons olive oil
14.5 oz can crushed tomatoes
14.5 oz can diced tomatoes w/basil, garlic and oregano, undrained
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons chopped fresh Italian parsley
1/2 cup feta cheese, crumbled
fresh Italian parsley sprigs

Cook linguine per package directions. Remove and discard green
tops from leeks. Cut white portions in half lengthwise, and cut
into 1/4-inch slices. Saute look and bell pepper in hot oil in a
large skillet for 5-6 minutes or until tender. Stir in tomatoes,
salt and pepper; cook over medium heat, stirring occasionally, 2
minutes. Stir in linguine and parsley; cook over medium-high heat,
stirring occasionally, until thoroughly heated. Sprinkle with
cheese and garnish, if desired. Serve immediately.

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