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Barilla Veggie Thin Spaghetti with Roasted Peppers & Goat Cheese

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Barilla Veggie Thin Spaghetti with Roasted Peppers & Goat Cheese
1 hours


Main course


Ingredients for 4 people

1 box Barilla® Veggie Thin Spaghetti
6 tablespoons extra virgin olive oil divided
2 leeks sliced thin
1 teaspoon chili flakes
4 roasted red bell peppers*
Salt and black pepper to taste
4 leaves basil chiffonade
½ cup goat cheese

Preparation 50 minutes preparation + 25 minutes cooking
1. BRING a large pot of water to a boil

2. In a large skillet sauté leeks in 4 tablespoons olive oil for 4-5 minutes or until slightly brown in color

3. ADD roasted peppers* and sauté for 2 minutes

4. Season with salt and pepper

5. COOK pasta 1 minute less than required cooking time, drain reserving 1 cup of cooking water

6. ADD cooking water and pasta to sauce and bring to a simmer

7. Once pasta and sauce have combined, remove from heat and add basil and toss well

8. TOP with cheese and serve

9.  To roast peppers; rub with 2 tablespoons olive oil and bake in the oven at 400˚ for 40 minutes

10. Place in a paper bag for 10 minutes for easy peeling