CARAMELIZED ONION AND ROASTED RED PEPPER LINGUINE
Categories Onion Pasta Pepper Side Sauté Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 side-dish servings
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and caramelized, about 20 minutes. Add peppers. Sauté 5 minutes. Add chicken broth, vinegar, and fennel seeds. Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes. Whisk in rema ining 1/2 tablespoon butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm.
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to serving bowl. Sprinkle with Parmesan cheese and serve.
GARLICKY LINGUINE WITH CRAB, RED BELL PEPPER AND PINE NUTS
Steps:
- Melt butter in heavy large skillet over medium heat. Add bell pepper; cover and cook 2 minutes. Add garlic and crushed red pepper; cover and cook 2 minutes. Increase heat to high, add wine and boil 2 minutes. Set aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water.
- Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute. Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.
LINGUINE WITH BROCCOLI, PINE NUTS, AND RED PEPPER FLAKES
Categories Citrus Garlic Pasta Side Sauté Vegetarian Quick & Easy Parmesan Pine Nut Broccoli Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Blanch broccoli florets in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain broccoli florets and refresh under cold water. Drain again.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
- Meanwhile, heat olive oil in heavy large skillet over medium-low heat. Add minced garlic; stir 1 minute. Add red pepper flakes to skillet; stir 30 seconds. Add blanched broccoli florets; stir until heated through, about 2 minutes.
- Add pasta to skillet and turn to coat with olive oil. Add fresh lemon juice and toss to coat. Mix in 1/3 cup Parmesan cheese. Season pasta generously with salt and pepper. Transfer to heated platter. Sprinkle with toasted pine nuts. Serve, passing additional Parmesan cheese separately.
MEZZETTA ROASTED RED BELL PEPPER LINGUINE WITH SHRIMP RECIPE BY TASTY
Here's what you need: medium raw shrimps, kosher salt, black pepper, smoked paprika, garlic powder, olive oil, Mezzetta® Roasted Red Bell Peppers, Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, kosher salt, black pepper, smoked paprika, red pepper flakes, olive oil, shallots, linguine, shaved parmesan cheese, fresh parsley
Provided by Mezzetta
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- To season the shrimp: In a medium bowl, add the shrimp and sprinkle with the salt, pepper, paprika, and garlic powder. Mix to coat evenly. Cover the bowl and place in the refrigerator until ready to cook.
- Make the roasted red bell pepper sauce: Add Mezzetta® Roasted Red Bell Peppers, 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, salt, pepper, smoked paprika, red pepper flakes, and olive oil to a blender and blend until smooth. Set aside.
- Remove the shrimp from the refrigerator. Heat the olive oil in a large nonstick skillet over high heat. Working in batches if needed, add the shrimp in a single layer and cook undisturbed for about 90 seconds, or until golden brown. Flip and cook for another minute, or until browned and cooked through. Transfer the shrimp to a plate and cover to keep warm.
- Without wiping out the pan, reduce the heat medium, and add the shallots. Slice the remaining 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil into thin strips and add to the shallots. Cook, stirring frequently, for 3-5 minutes, or until the shallots soften.
- Pour the roasted red bell pepper sauce into the pan and stir gently until simmering. Reduce the heat to medium-low and simmer for 5-8 minutes, until the sauce reduces slightly. Season with more salt and pepper to taste.
- Toss the cooked linguine in the sauce, then divide onto serving plates. Top each with the shrimp and garnish with the shaved Parmesan and parsley.
- Enjoy!
Nutrition Facts : Calories 581 calories, Carbohydrate 62 grams, Fat 26 grams, Fiber 7 grams, Protein 28 grams, Sugar 9 grams
RED PEPPER LINGUINE
Dig out a red pepper, linguine, walnuts, garlic and parmesan to make this quick and easy supper. It takes just 20 minutes from prep to plate
Provided by Elena Silcock
Categories Dinner, Lunch, Pasta, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food processor, season well and set aside.
- Bring a pan of salted water to the boil, add the pasta and cook for 1 min less than the pack instructions and drain, reserving a ladleful of cooking water. Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through. Tip the pasta into a bowl and top with the parmesan and some chopped toasted walnuts. Season and serve.
Nutrition Facts : Calories 1011 calories, Fat 66 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 0.2 milligram of sodium
OLIVE AND RED PEPPER LINGUINE
With 16 grandchildren, I find that someone is always hungry. This is a quick dish to fix when I'm busy. I sometimes serve it along with garlic bread for an easy meatless meal. -Betty Carpenter, Hookstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 159 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 221mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
LINGUINE WITH CHIPOTLE AND RED PEPPER SAUCE
Categories Pasta Pepper Sauté Vegetarian Dinner Hot Pepper Winter Noodle Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
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.
ROASTED RED PEPPER & TOMATO SAUCE OVER LINGUINE
I had a large jar of roasted peppers that I needed to use and came up with this low fat recipe. If sauce is to thick you can thin with some of the pasta water. You can use 1 tablespoon dried Italian herbs in place of the dried oregano, parsley, marjoram, & basil
Provided by Rita1652
Categories Peppers
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a heavy bottom pan.
- Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
- Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
- Cover and keep warm.
- Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
- If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.
Nutrition Facts : Calories 431.9, Fat 5.5, SaturatedFat 1.4, Cholesterol 3.7, Sodium 1745, Carbohydrate 82, Fiber 8.3, Sugar 13.5, Protein 17.1
LINGUINE WITH RED BELL PEPPER, WALNUTS AND PARMESAN
Provided by Michele Howe
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine bell peppers, garlic and 6 1/2 tablespoons oil in large bowl. Season to taste with salt and pepper. Cover and let stand at room temperature 2 hours. (Can be made 1 day ahead. Refrigerate.)
- Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender and brown, about 6 minutes. Add bell pepper mixture; sauté 4 minutes. Add pasta to skillet and toss to coat. Transfer to large bowl. Add walnuts, parsley and 1 1/2 cups cheese; toss to coat. Serve, passing additional Parmesan cheese separately.
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