Barilla Whole Grain Linguine With Roasted Peppers
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
43
Spice
63
Sweetness
50
Sourness
45
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
BROIL peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally
2
Place peppers in a tightly closed bag and let stand for 10-15 minutes
3
Remove skins and seeds
4
Cut into thin strips and set aside
5
BRING a large pot of water to a boil
6
HEAT olive oil in a large skillet over medium heat
7
Add garlic and saute until slightly yellow
8
COOK pasta according to package directions
9
Meanwhile, ADD cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted)
10
ADD roasted bell pepper strips to the skillet and saute for 2 minutes
11
Season with salt and pepper
12
DRAIN pasta, reserving 1/3 cup of cooking liquid
13
Toss pasta with the sauce
14
If needed, add some cooking liquid to the skillet
15
TOSS pasta with parsley and mix well
16
TOP with cheese before serving
17
Note: For faster preparation time, jarred roasted peppers may be substituted