Olive and Red Pepper Linguine Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 16, 2012
I used 8 oz mushrooms (about 2 cups) and 1/2 cup pre-sliced green olives (kept some liquid). It was a great side dish. I made this once before and used kalamata olives since that is what I bought by mistake. The green olives are a nice surprise in this dish so stick with them.
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Living In: Jackson, Wyoming, USA

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Reviewed: Feb. 14, 2012
So simple and so delicious!!! I didn't really measure, I pretty much threw it together. I had 1 1/2 red peppers and some baby portabella mushrooms I needed to use up. I also used black olives, as we like those much better than green. I will definitely make this again, and maybe add some Italian sausage to change it up once in a while.
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Photo by naples34102
Reviewed: Jul. 21, 2011
If I ate a plateful of this all by itself my tummy and I would be very happy indeed. Didn’t measure anything precisely, used an olive oil and butter mix, yellow peppers in addition to the red, ripe black olives rather than the stuffed green olives and a generous amount of fresh ground pepper. I enjoyed this so much I even forgot my usual sprinkle of grated Parmesan.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Jan. 30, 2011
excellent vegetarien main dish ! Olive oil instead of butter is a good healthy subsitute.
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