Linguini with Roasted Garlic and Red Peppers
Elevate your pasta night with this irresistible Linguini with Roasted Garlic and Red Peppers recipe, a vibrant dish bursting with bold Mediterranean-inspired flavors. Tender linguini is tossed in a luscious sauce made from sweet, caramelized roasted garlic and smoky red bell peppers, perfectly balanced with a hint of red pepper flakes for a subtle kick. A drizzle of olive oil and melted butter adds richness, while freshly grated Parmesan cheese and a splash of bright lemon juice tie the flavors together. This easy yet elegant recipe is perfect for weeknight dinners or casual gatherings, offering a delightful blend of creamy, roasted, and savory notes in every bite. Ready in under an hour and garnished with fresh parsley for a pop of freshness, this recipe is a must-try for garlic and pasta lovers alike.
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Recipe Information
Ingredients
- 12 oz linguini
- 2 whole red bell peppers
- 1 head garlic
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 0.5 tsp red pepper flakes
- to taste salt
- to taste black pepper
- 1 tbsp lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap tightly in foil, and place it on a baking sheet.
Roast the garlic head in the oven for 20-25 minutes or until the cloves are soft and lightly caramelized.
Meanwhile, place the red bell peppers directly on the oven rack or under the broiler, turning occasionally, until the skins are charred and blistered, about 10-12 minutes. Then, transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
While the garlic and peppers roast, bring a large pot of salted water to boil and cook the linguini according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
Once the roasted garlic is cool enough to handle, squeeze the softened cloves out of the head into a small bowl and mash them with a fork into a paste.
Peel the charred skins off the roasted peppers, remove the seeds and stems, and cut them into thin strips.
In a large skillet, heat the remaining 2 tablespoons of olive oil and the butter over medium heat. Add the roasted garlic paste and cook for 1-2 minutes to release its aroma.
Toss in the roasted red pepper strips, stirring to coat them in the garlic-infused butter and oil.
Add the drained linguini to the skillet, along with the reserved pasta water, red pepper flakes, lemon juice, and half of the grated Parmesan cheese. Toss well to combine and coat the pasta evenly.
Season the pasta with salt and black pepper to taste. Cook for an additional 1-2 minutes to allow the flavors to meld.
Serve the linguini hot, garnished with the remaining Parmesan cheese and fresh parsley.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 11.8 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1116 mg | 86% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1111 mg | 24% | |
*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.
