Whole Grain Linguine with Roasted Peppers

Sponsor

Read Review (1)

"A simply, savory pasta dish with roasted bell peppers is made even healthier with Barilla Whole Grain pasta." — Barilla

Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
Remove skins and seeds. Cut into thin strips and set aside.
Bring a large pot of water to a boil. Cook pasta according to package directions.
Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
Drain pasta, reserving 1/3 cup of cooking liquid.
Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
Top with cheese before serving.

Kitchen-Friendly View

Feb 28, 2013

this was a easy one to make. after i cooked it my whole family ate it and just loved it. A+++++++ would make it again.

—Marilu M

1 Rating

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whole Grain Linguine with Roasted Peppers

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 592
Calories from Fat: 199

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.