Antipasto Pasta


  • 12 ounces linguine

    • 3 tablespoons olive oil
    • 4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick
    • 6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips
    • 1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives
    • 2 cups grated Asiago cheese, divided
    • 2 cups chopped fresh basil, divided


    This Fun Dish Combines Classic Antipasto Platter Ingredients With Pasta. If You're In A Hurry, Omit The Sautéed Mushrooms.

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