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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 6 people

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

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

2. SAUTE leeks in 4 tablespoons of olive oil in a large skillet over medium heat for 4-5 minutes, or until slightly brown in color

3. ADD roasted peppers and chili flakes; sauté for 2 minutes then season with salt and pepper

4. COOK pasta 1 minute less than package directions, drain pasta and reserving 1 cup of pasta cooking water

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

6. REMOVE skillet from heat and toss in basil

7. TOP with cheese before serving

8. *To roast red bell peppers: RUB bell peppers with 2 tablespoons olive oil on a rimmed backing sheet

9. BAKE in the oven at 400˚F for 40 minutes

10. TRANSFER peppers to a paper bag, and let sit for 10 minutes

11. PEEL and seed peppers