Roasted Pepper Linguine With Crisp Crumbs Recipes

LOVELY LINGUINE

Lovely Linguine image

This linguine is served with a buttery thyme and roasted red pepper sauce. It is delicious.

Provided by MARIKABAR

Categories World Cuisine European Italian

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

1 (16 ounce) package uncooked linguine pasta
2 tablespoons olive oil
¾ cup butter
3 cloves garlic, chopped
2 tablespoons fresh thyme leaves
5 roasted red peppers, drained and coarsely chopped

Steps:

Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.

Nutrition Facts : Calories 404.5 calories, Carbohydrate 43.9 g, Cholesterol 45.8 mg, Fat 22 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 11.6 g, Sodium 379.1 mg, Sugar 2 g

LINGUINE WITH RED PEPPERS, GREEN ONIONS AND PINE NUTS

Linguine with Red Peppers, Green Onions and Pine Nuts image

Categories Nut Pasta Pepper Sauté Vegetarian Pine Nut Bell Pepper Noodle Bon Appétit

Yield Makes 2 Servings; can be doubled

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 red bell peppers, cut into strips
6 green onions, cut into thin strips
2/3 cup whipping cream
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
9 ounces fresh linguine
1/4 cup toasted pine nuts

Steps:

Heat oil in heavy large skillet over medium-high heat. Add peppers; sauté until crisp-tender, about 4 minutes. Add green onions and sauté 2 minutes. Transfer vegetable mixture to bowl. Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes. Mix in cheese and all but 1 cup vegetable mixture. Simmer sauce 2 minutes to blend flavors; season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
Return pasta to pot. Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on plates. Garnish with reserved 1 cup vegetables. Sprinkle with pine nuts.

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