Linguini with Broccoli and Red Peppers Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 13, 2013
I added a sweet onion to this. And did my own eye measure of portions. I'm only one person.
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Cooking Level: Intermediate

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Reviewed: Mar. 20, 2013
I loved this recipe. I made a few tweaks which made it perfect for me. First I used a mix of olive oil and walnut oil (2 tbsp of each) to saute my onions & garlic. I added the broccoli right to my pan rather than microwaving it first. I used red, orange & yellow peppers & served it over brown rice. It was full of flavor & I will definitely make it regularly. Thank you for sharing it!
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Reviewed: Feb. 23, 2013
This w as so good. Didn't change a thing. Very colorful and delicious
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Living In: Ione, California, USA

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Reviewed: Sep. 4, 2012
Very good, light and healthy. I didn't have broccoli so I didn't add it, but I did add diced tomatoes, garlic, mixed green and red pepper strips (only 1/4 cup), a sprinkle of crushed red pepper and 1/4 cup of chopped spinach. This was really good. Served with pork kabobs. Nice and easy meal
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Cooking Level: Intermediate

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Reviewed: Jul. 11, 2012
This rocks! Sometimes I make it into a main dish by adding chicken breast or (my wife's fave) pan fried and sliced chicken sausage. Amazingly quick and tasty.
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Reviewed: Jul. 9, 2012
i omitted the butter and parmesan cheese, then added about 1/2 cup cream cheese spread and a little milk. it was delicious!!
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Reviewed: Jun. 9, 2012
I cannot say enough about this recipe. It is flavorful, delicious, and light. I especially enjoy cooking it in the warmer weather as the pasta is not heavy at all. It's a wonderful way to take whatever seasonal veggies you have lying around (peppers, zucchini, broccoli, onions) and cook them in a new way to make a creative new side dish. It's a wonderful compliment to seasoned chicken or barbequed steak.
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Cooking Level: Intermediate

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Photo by naples34102
Reviewed: May 5, 2012
Simple, uncomplicated, but delicious. I skipped the garlic salt (seemed redundant considering you've already including fresh garlic) and as for the cooking method, the step of steaming the broccoli is not necessary - I simply sauteed it along with the red peppers.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Apr. 10, 2012
First, I have to say that I did change the recipe up quite a bit, but it was a GREAT base recipe to make your own. I ended up adding fresh mushrooms, an onion sliced up, and vegetarian chicken to it. I used spaghetti noodles, a little more butter and olive oil (probably because I had more "stuff" in it, and doubled the amount of garlic. My pan is not big enough to saute all the veggies at once, so I sauteed the garlic, onion, red pepper, and mushrooms together in the 3 Tbsp olive oil and 1 Tbsp butter till they were mostly cooked but still a little crispy, then used a slotted spoon and moved them into the pot of already cooked and drained pasta. Then to the liquid that was left I added the steamed broccoli and Morning Star chicken and heated through. Added that to the pasta with a little more olive oil and butter and mixed well. My hubby didn't even know it was Morning Star Chicken and not the real thing, and it was so quick to make.
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Reviewed: Dec. 3, 2011
The flavors in this dish are great together. I blanched the broccoli in the microwave for about half as much time as the recipe suggests so it wouldn't be limp and overdone after sauteeing. One could also simply add it to the pasta pot for the last few minutes of cooking. I used a Romano + parmesan cheese blend for the cheese for more flavor than parmesan alone. Next time I'll change the proportions to more veggies, less pasta, as a good way to get more vegetables into my diet. PS I just noticed that a reviewer didn't like it, but didn't use any red pepper. Well, duh, that's about 1/3 of the dish ingredients, people!
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