Friday, July 16, 2010

Linguini with Sweet Peppers

A light, delicate pasta dish.  Pairs well with chicken, white fish or beef or serve by itself for a vegetarian meal.
Serves 4
  • 1 lb. Linguini
  • 1 Red Bell Pepper, cut into thin strips
  • 1 Yellow Bell Pepper, cut into thin strips
  • 4 cloves Garlic, finely chopped
  • 4 tbsp Fresh Basil, chopped
  • 3 tbsp Extra Virgin Olive Oil
  • 1/2 cup Parmesan Cheese, grated
  • Salt & Pepper
  1. Cook pasta according to package directions, drain and set aside.
  2. Preheat skillet over medium heat; saute peppers in oil until they are crisp tender.
  3. Add garlic and basil, cook 1 minute longer.
  4. Add the pasta and parmesan to the pan, toss well with vegetables.
  5. Add salt and gresh ground pepper to taste, drizzle with a little extra virgin olive oil and serve.

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