Ingredients
1 package (9 ounces) refrigerated linguine1/4 cup olive oil4 large portobello mushroom caps (about 3/4 pound), halved and thinly sliced3 garlic cloves, minced3 plum tomatoes, chopped1/3 cup pitted Greek olives, halved1 teaspoon Greek seasoning3/4 cup crumbled tomato and basil feta cheese
Preparation
Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes.
Drain linguine; add to pan and toss to coat. Serve with cheese.
