Bistro Vegetable Linguini

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 shallot, finely chopped
• 2 garlic cloves, crushed
• 1 cup sliced mushrooms
• 12 roasted red pepper, slivered
• 1 cup black olives, sliced
• 2 tomatoes, peeled and seeded
• 2 tablespoons chopped parsley
• 14 cup basil pesto
• salt and pepper
• freshly grated parmesan cheese
• 12 ounces linguine

1. In skillet heat olive oil over medium heat.
2. Cook onion, garlic and shallots, stirring for 3 minutes or until softened.
3. Add mushrooms, salt and pepper and cook another 5 minutes stirring to prevent sticking.
4. Add roasted red pepper, olives, parsley, pesto and tomatoes.
5. Stir together and remove from heat.
6. Meanwhile cook linguini in boiling water for 8 to 10 minutes until pasta is al dente.
7. Drain and toss with vegetable mixture.
8. Sprinkle with Parmesan cheese to taste; garnish with basil leaves.

olive oil, onion, shallot, garlic, mushrooms, red pepper, black olives, tomatoes, parsley, basil pesto, salt, parmesan cheese, linguine

Taken from www.food.com/recipe/bistro-vegetable-linguini-246732 (may not work)