Barilla Whole Grain Linguine with Roasted Peppers
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 407
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 61
- Dietary Fiber
- 12
- Sugar
- 4
- Protein
- 17
- Cholesterol
- 8
- Sodium
- 548
- Total: 50 min
- Prep: 40 min
- Cook: 10 min
Ingredients
1 box Barilla Whole Grain Linguine
2 red bell peppers
2 yellow bell peppers
4 tablespoons extra virgin olive oil
1 garlic clove, chopped
salt, to taste
black pepper, to taste
1 tablespoon parsley
1/2 cup, grated Parmesan cheese
Optional:
2 cups cauliflower
Directions
- 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.
- HEAT olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
- COOK pasta according to package directions.
- 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.
- Note: For faster preparation time, jarred roasted peppers may be substituted.