Linguine with Red Peppers Green Onions and Pine Nuts
Transform your weeknight dinner with this vibrant and nourishing Linguine with Red Peppers, Green Onions, and Pine Nuts. This quick and flavorful pasta dish features al dente linguine tossed in a medley of smoky roasted red peppers, savory garlic, and crisp green onions, all elevated by the nutty crunch of toasted pine nuts. A drizzle of extra virgin olive oil ties the flavors together, while a sprinkle of fresh parsley and Parmesan cheese adds a touch of brightness and indulgence. Ready in just 35 minutes, this recipe is perfect for a wholesome vegetarian meal or an impressive side dish. Simple, elegant, and packed with Mediterranean-inspired goodness, it’s a crowd-pleaser that’s as easy to make as it is delicious.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 large red bell peppers
- 5 stalks green onions
- 0.25 cup pine nuts
- 3 cloves garlic
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
- 0.33 cup Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set aside.
While the pasta cooks, roast the red bell peppers. Place them over an open flame or under a broiler, turning frequently, until the skin is charred and blistered on all sides. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and slice the flesh into thin strips.
Heat a dry skillet over medium heat. Add the pine nuts and toast them for 1-2 minutes, stirring frequently, until golden and fragrant. Be careful not to burn them. Remove from the skillet and set aside.
Slice the green onions thinly, both the white and green parts. Mince the garlic cloves finely.
In a large skillet, heat the olive oil over medium-low heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
Add the roasted red pepper strips and sliced green onions to the skillet. Cook for 3-4 minutes, stirring occasionally, until heated through.
Add the cooked linguine to the skillet along with the reserved pasta water. Toss to combine and coat the pasta in the sauce.
Season with salt and black pepper. Stir in the toasted pine nuts and chopped parsley.
Serve the pasta warm, topped with freshly grated Parmesan cheese.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 3885 mg | 169% | |
| Total Carbohydrate | 220.8 g | 80% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 24.3 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1839 mg | 39% | |
*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.
