Spicy Whole Wheat Linguine With Red Peppers Recipes

SPICY WHOLE WHEAT LINGUINE WITH RED PEPPERS

Steps:

• Bring 6 quarts water to a boil in a large pot. Add the pasta; cook according to package instructions until al dente.
• Meanwhile, heat oil, red-pepper flakes, and garlic in a medium saucepan over medium heat, stirring occasionally, until oil is hot but not smoking, about 2 minutes. Add bell-pepper strips, and cook until very soft, about 20 minutes.
• Drain pasta well. Rinse with warm water; shake out excess. Return pasta to pot. Stir salt into bell-pepper mixture; add to pasta, and toss well to coat.

BARILLA WHOLE GRAIN LINGUINE WITH ROASTED PEPPERS

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.
• 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.

WHOLE-WHEAT FETTUCCINE WITH SPICY BROCCOLI RABE

Steps:

• Lightly dust a sheet of pasta with semolina flour, then loosely roll lengthwise into thirds lengthwise, like folding a letter. Cut noodles in 1/2-inch increments with a sharp knife. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on the prepared baking sheets.
• Set a large frying pan over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add onion and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for about 10 minutes, until onions are tender and lightly golden.
• Trim woody ends from broccoli rabe and discard. Slice the stems and leaves into 1/2-inch pieces.
• Add broccoli rabe, red pepper flakes, a generous pinch of salt and 2 tablespoons water. Use tongs to turn greens until evenly wilted. Cook, stirring occasionally, until water cooks away and broccoli rabe is tender, sweet, and starting to brown, about 15 to 20 minutes. As broccoli cooks, set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
• Move broccoli rabe to the edges of the pot and add 1 tablespoon olive oil. Add garlic and allow it to gently sizzle until it releases an aroma, about 20 seconds. Before the garlic has a chance to start browning, stir it into the greens.
• Add 4 portions pasta to the water and stir. Cook about 2 to 3 minutes, until al dente, and drain.
• Add pasta and 1/4 cup cooking water to the broccoli rabe and toss. Continue cooking over medium heat for 1 minute, tossing continuously with tongs. If the pasta looks dry, add a little more pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Serve immediately, with grated ricotta salata.

SPICY SHRIMP & PEPPERS WITH PASTA

Steps:

• In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.

OLIVE AND RED PEPPER LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the red pepper, mushrooms, onion and garlic in oil until tender. Drain linguine; add to the skillet. Stir in the olives and butter; heat through.

LINGUINE WITH SPICY RED CLAM SAUCE

Steps:

• In a large, deep skillet, heat oil and then add garlic, anchovy fillets, red pepper flakes, oregano, and 1/4 teaspoon salt. Cook, stirring, until anchovies melt into the oil, about 1 or 2 minutes.
• Add wine and simmer until reduced by half.
• Add your hand crushed tomatoes and their juice, and reserved 1/2 cup clam liquid. Simmer until slightly thickened, about 7-10 minutes.
• Add whole clams and cook until they begin to open, about 3 minutes. Add chopped clams and parsley, cover again and continue cooking until clams are fully opened, about 3 minutes more. Discard any clams that did not open. Add parsley and lemon juice.
• Add cooked drained linguine, season well with salt, and toss to combine.

LINGUINE WITH CHIPOTLE AND RED PEPPER SAUCE

Steps:

• Heat olive oil in large nonstick skillet over high heat. Add red onions and red bell peppers; sauté until onions are brown, about 15 minutes. Stir in Sherry, roasted red peppers, garlic, and chipotles. Simmer until liquid evaporates, about 6 minutes.
• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain linguine, reserving 1/4 cup cooking liquid. Return linguine to pot. Add pepper mixture, parsley, vinegar, and reserved 1/4 cup cooking liquid; toss well. Season to taste with salt and pepper. Divide among bowls. Top with Manchego cheese.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.