Linguine With Sweet Red Pepper Sauce Recipes

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QUICK AND EASY ROASTED RED PEPPER PASTA



Quick and Easy Roasted Red Pepper Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 12

Salt and freshly ground black pepper
1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 large onion, finely diced
One 16-ounce jar roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth
1/4 cup heavy cream
2 tablespoons finely minced fresh parsley, plus more for serving
Several leaves fresh basil, chopped, plus more for serving
1/2 cup Parmesan shavings, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
  • Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
  • Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
  • Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
  • Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
  • Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

LINGUINE WITH RED PEPPER SAUCE



Linguine With Red Pepper Sauce image

A fabulous red pepper sauce made with fresh basil and fresh red bell peppers. This pureed sauce will amaze you with its simplicity and flavor.

Provided by Annacia

Categories     Peppers

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

cooking spray
1 teaspoon olive oil
1 1/2 cups chopped sweet red peppers
1 garlic clove, crushed
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
6 ounces linguine, uncooked
fresh basil sprig (optional)

Steps:

  • Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add sweet red pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside, and cool slightly.
  • Place pepper mixture in container of an electric blender or food processor; add chopped basil and next 3 ingredients. Cover and process until smooth, stopping once to scrape down sides.
  • Cook pasta according to package directions, omitting salt and fat.
  • To serve, top pasta with pepper sauce. Garnish with basil sprigs, if desired.

Nutrition Facts : Calories 194.5, Fat 1.9, SaturatedFat 0.3, Sodium 79.5, Carbohydrate 37, Fiber 2.6, Sugar 4.7, Protein 6.3

FETTUCCINE WITH SWEET PEPPER-CAYENNE SAUCE



Fettuccine with Sweet Pepper-Cayenne Sauce image

Very flavorful and spicy. You'll never know it's a healthy dish. You can also add some cut up grilled chicken - wonderful!

Provided by julieliz

Categories     Main Dish Recipes     Pasta

Time 15m

Yield 4

Number Of Ingredients 8

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
¾ teaspoon cayenne pepper
1 cup reduced fat sour cream
¾ cup chicken broth
¾ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
  • Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
  • Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Nutrition Facts : Calories 475 calories, Carbohydrate 69.3 g, Cholesterol 36.8 mg, Fat 13.9 g, Fiber 4.1 g, Protein 20.3 g, SaturatedFat 7.6 g, Sodium 403.2 mg, Sugar 4.8 g

PASTA WITH RED PEPPER SAUCE



Pasta With Red Pepper Sauce image

Sometimes you need a break from ordinary pasta sauce. Sweet red pepper sauce replaces chunky meat sauce and cooks in less time. From Better Homes and Gardens. This sauce is even good over chicken!

Provided by FrVanilla

Categories     Peppers

Time 40m

Yield 5 serving(s)

Number Of Ingredients 9

6 medium sweet red peppers
4 garlic cloves
10 ounces dry pasta
1 cup water
1 (6 ounce) can tomato paste
1/2 cup of loosely packed fresh basil or 2 teaspoons dried basil
2 tablespoons balsamic vinegar, adjust to taste
1/4 teaspoon salt
grated parmesan cheese

Steps:

  • Cut peppers lengthwise into quarters; remove stems, seeds and membranes. Place peppers, cut side down, on a large foil lined baking sheet. Add garlic cloves. Bake at 400 for 20 minutes or until peppers are tender and lightly browned.
  • meanwhile, cook pasta according to directions on box.
  • Add peppers, garlic and remaining ingredients (except salt) to a food processor. Blend until almost smooth. Transfer to a saucepan, add salt and heat over medium-low heat until heated through.
  • Serve over pasta and top with parmesan cheese.

Nutrition Facts : Calories 281.5, Fat 1.5, SaturatedFat 0.3, Sodium 394.4, Carbohydrate 58.6, Fiber 6.4, Sugar 11.2, Protein 10.6

SPAGHETTI WITH SWEET RED PEPPER SAUCE



Spaghetti with Sweet Red Pepper Sauce image

Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.

Provided by Moody

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 tablespoon butter
3 cloves garlic, chopped
1 cup chopped red onion
3 sweet red peppers, seeded,chopped
1 1/3 cups vegetable stock
salt
fresh ground pepper
3/4 lb spaghetti or 3/4 lb spaghettini
1/2 cup chpped fresh basil or 1/2 cup parsley, plus extra for garnish
1 large lemon, grated zest of
freshly grated parmesan cheese

Steps:

  • Heat oil and butter in large nonstick skillet over medium high heat.
  • Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
  • Add stock, salt and pepper.
  • Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
  • Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
  • Cook pasta in large pot of boiling salted water until al dente.
  • Drain well and add to sauce in skillet.
  • Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
  • Transfer to large serving bowl and sprinkle with lemon zest.
  • Serve with cheese and pass the peppermill.

Nutrition Facts : Calories 422.7, Fat 8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 29.2, Carbohydrate 77.1, Fiber 6.6, Sugar 7, Protein 13

LINGUINE WITH SWEET RED PEPPER SAUCE



Linguine With Sweet Red Pepper Sauce image

A pasta recipe I've been wanting to try. It sounds unique. I don't know the original source for this recipe

Provided by Barb in WNY

Categories     Peppers

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
4 sweet red peppers, seeded and julienned
2 carrots, finely chopped
2 cups tomatoes in puree, canned
1/2 ripe pear (Barlett, Anjou, or Comice, peeled and thinly sliced)
1/2 teaspoon dried basil
1 teaspoon garlic, minced finely
salt and pepper
1 lb linguine
2 tablespoons parmesan cheese
2 tablespoons fresh parsley

Steps:

  • In a large nonstick saucepan, heat oil and sauté peppers and carrots, over medium heat, for 5 to 7 minutes, or until softened.
  • Add remaining ingredients, bring to a boil, cover, reduce heat, and simmer for 45 minutes, or until very tender.
  • In the meantime, cook pasta until tender. Drain.
  • Puree vegetables in a food processor, adjust seasonings, and toss with the cooked pasta.
  • Serve hot garnished with cheese and parsley.

Nutrition Facts : Calories 521, Fat 6.3, SaturatedFat 1.3, Cholesterol 2.2, Sodium 68.8, Carbohydrate 98.9, Fiber 7.6, Sugar 10.5, Protein 17.5

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