0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
50 min |
| Prep: |
40 min |
| Cook: |
10 min |
| Yield: |
4 to 6 servings |
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
- 2 cups cauliflower
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
407 |
| Total Fat |
15 g |
| Saturated Fat |
3 g |
| Carbohydrates |
61 g |
| Dietary Fiber |
12 g |
| Sugar |
4 g |
| Protein |
17 g |
| Cholesterol |
8 mg |
| Sodium |
548 mg |