8 ounces linguine (uncooked)
2 Tbsp. olive oil
1 cup sliced onion
1 pound fresh White mushrooms, sliced
1 tsp. minced garlic
1 jar (7 ounces) roasted red peppers, chopped
1/4 tsp. salt
1/8 tsp. ground black pepper
1 1/2 cups small Italian-flavored croutons
1/3 cup grated Parmesan cheese
Fill a large saucepan with salted water; bring to a boil. Add linguine; cook until pasta is firm-tender, about 10 minutes. Drain, reserving 1/2 cup cooking liquid; set aside. Transfer pasta to a large serving bowl; cover to keep warm. Meanwhile, in a large skillet over medium-high near, heat olive oil until hot.
Add onion; cook, stirring occasionally, until mushrooms are tender and just release their liquid, about 6 minutes. Stir in roasted red peppers, salt and black pepper; cook until neated through, about 1 minute.
Add the reserved cooking liquid; pour over linguine. Stir in croutons and Parmesan cheese.Serve immediately.