Linguine With Three Colors Vegetables and Pesto Sauce

• 3 tablespoons olive oil
• 1 lb zucchini (cut in long thin slices)
• 2 garlic cloves, chopped
• 1 lb linguine
• 12 lb red bell pepper (cut in long thin slices)
• 4 tablespoons pesto sauce
• 4 tablespoons olives (green, chopped)
• 4 tablespoons sunflower seeds, kernels (roasted, chopped)
• 1 tablespoon olive (green, sliced for topping)
• 1 tablespoon sunflower seeds, kernels (roasted, for topping)

1. Bring salted water to boil and cook your linguine as described on the product package.
2. In the meanwhile fry the red bel peppers 5 minutes in oil, add garlic and fry for another 5 minutes.
3. Blanch zucchini until soft.
4. Mix pesto, chopped olives, and chopped sunflower kernels together.
5. Arrange hot linguine in 4 single plates.
6. Adjust first zucchini and then the red bell peppers on linguine.
7. Spoon pesto mix on them.
8. Top with sliced olives and sunflower kernels.

olive oil, zucchini, garlic, linguine, red bell pepper, pesto sauce, olives, sunflower seeds, olive, sunflower seeds

Taken from www.food.com/recipe/linguine-with-three-colors-vegetables-and-pesto-sauce-443143 (may not work)