2 tablespoons balsamic vinegar
2 teaspoons olive oil
1/8 teaspoon salt
1 medium green pepper, cut into 1/4-inch strips
1/2 medium red onion, cut in half lengthwise and thinly sliced (1 cup)
2 teaspoons poppy seed
2 cups hot cooked linguine (6 oz. uncooked)
1 medium tomato, cut into thin wedges
In small bowl, combine vinegar, oil and salt. Set aside. Spray 12-inch nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium heat. Add pepper, onion and poppy seed. Cook for 4 to 6 minutes, or until vegetables are tender, stirring frequently. Reduce heat to medium-low.
Add linguine and tomato. Cook for 1 to 1 1/2 minutes, or until hot, stirring frequently. Add vinegar mixture. Toss to combine.
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