- 1 lb. uncooked linguine
- 1/4 c. olive oil
- 1/2 c. white wine
- 1 small purple onion, chopped
- 2 carrots, cut into 1/2 inch pieces
- 1/2 c. sliced mushrooms
- 1 (4 oz.) can chopped pimiento, drained
- 1/2 c. black olives, sliced and drained
- 2 c. fresh baby spinach
- 1 jar Stripling’s Chow Chow*
Directions:
Boil linguine and drain water. Set aside. Pour olive oil into deep sauté pan at medium high heat. Add in wine and each of the next 6 ingredients, cooking until slightly tender. Place over bed of noodles on a serving dish. Chill in refrigerator for at least 6 hours. Serve cold with spoonfuls of Stripling’s Chow Chow at regular intervals.
