Garlic Linguine with Roasted Bell Peppers
Bursting with vibrant flavors and Mediterranean charm, Garlic Linguine with Roasted Bell Peppers is a simple yet elegant pasta dish that’s perfect for weeknight dinners or casual gatherings. Featuring linguine tossed in a fragrant garlic-infused olive oil, this recipe is elevated by the smoky sweetness of roasted red and yellow bell peppers. A touch of crushed red pepper flakes adds a gentle kick, while fresh parsley, bright lemon juice, and a sprinkle of Parmesan bring it all together. Ready in just 40 minutes, this vegetarian pasta is as easy to make as it is to fall in love with. Serve it piping hot, and enjoy a wholesome, colorful meal that’s sure to impress! Ideal keywords: garlic linguine, roasted bell peppers, quick pasta recipe, Mediterranean vegetarian dish.
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 2 red bell peppers
- 2 yellow bell peppers
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced
- 0.5 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the red and yellow bell peppers into thin strips and place them on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with a pinch of salt, and toss to coat evenly.
Roast the bell peppers in the preheated oven for 20 minutes, flipping halfway through, until they are tender and slightly charred. Remove from the oven and set aside.
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
In a large skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the crushed red pepper flakes and roasted bell peppers, cooking for an additional minute to combine the flavors.
Add the cooked linguine to the skillet, tossing to coat the pasta evenly with the garlic and roasted pepper mixture. Pour in a bit of the reserved pasta cooking water as needed to loosen the sauce.
Stir in the lemon juice, grated Parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.
Serve the garlic linguine hot, garnished with extra parsley and Parmesan if desired.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 26.5 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1641 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
