Gias Special Roasted Pepper Linguine Recipes
PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he'd start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he'd whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday's bread became today's bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They're useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it's delicious in this dish - but not required.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 10m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
- When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 4 grams
GIA'S SPECIAL ROASTED PEPPER LINGUINE
This roasted red pepper recipe makes a simple, savory pasta dish even healthier with Barilla Whole Grain Linguine pasta.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h
Yield 7
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 338 calories, Carbohydrate 45.6 g, Cholesterol 10.1 mg, Fat 12.6 g, Fiber 7.5 g, Protein 12.4 g, SaturatedFat 3.1 g, Sodium 195.3 mg, Sugar 3 g
GIA'S SPECIAL ROASTED PEPPER LINGUINE
This roasted red pepper recipe makes a simple, savory pasta dish even healthier with Barilla Whole Grain Linguine pasta.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h
Yield 7
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 338 calories, Carbohydrate 45.6 g, Cholesterol 10.1 mg, Fat 12.6 g, Fiber 7.5 g, Protein 12.4 g, SaturatedFat 3.1 g, Sodium 195.3 mg, Sugar 3 g
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