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Whole Grain Linguine with Roasted Peppers

Whole Grain Linguine with Roasted Peppers

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Barilla

A simply, savory pasta dish with roasted bell peppers is made even healthier with Barilla Whole Grain pasta.

Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

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  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Remove skins and seeds. Cut into thin strips and set aside.
  3. Bring a large pot of water to a boil. Cook pasta according to package directions.
  4. Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
  5. Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
  6. Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
  7. Drain pasta, reserving 1/3 cup of cooking liquid.
  8. Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
  9. Top with cheese before serving.
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Reviews

Marilu M
1
2/28/2013

this was a easy one to make. after i cooked it my whole family ate it and just loved it. A+++++++ would make it again.

~*CountryGirlGourmet*~
0
12/17/2014

This was ok but will not be a repeat. I had no issues with roasting the peppers or putting the recipe together in general. I did use gf spaghetti instead of linguine. My issue is the flavor or more so lack of flavor. It was hints of garlic and roasted pepper but the primary flavor was the pasta. With some tweaking this could be perfect but as is it needs some help.

Holiday Baker
0
12/4/2014

I thought this tasted okay. I rate it between a 3-4 on overall taste. It did really feel like it was missing something. This is definitely a recipe that is all about the pasta. I actually ended up boiling the whole box but only used 1/2 of what I cooked, because it would have been way too much pasta. What I liked about the recipe is I got to test a brand of wheat pasta again. It had been a long time and I had given up on using it. I really liked this brand in that it cooked through but was still al dente and did not stick all together like some white flour pastas. I picked the recipe, because for some reason it looked like a quick week night meal. Honestly, it is somewhat time consuming. The peppers alone take over 30 minutes. I broiled them on high, on a foil lined sheet in the middle of the oven. They did take the full 15 minutes, another 15 minutes to rest, and even more time to cool. I also had plenty of dishes, with this recipe, a pot for boiling, a sheet pan, tongs, and a large saute pan, on top of cutting boards and knives. Although, the brown paper bag for the peppers was a time saver. I decided to add the optional vegetables and I can't imagine not doing that. I couldn't find frozen cauliflower so I did a Normandy mix I microwaved from frozen state in the microwave, then followed through with the sauté description. That worked fine for a pasta meal. Not a repeat recipe due to the time involved and it would not fill up some. It was interesting to try though for lunch.