Barilla® Whole Grain Linguine

with Roasted Bell Peppers, Cauliflower & Parmigiano Cheese

  • 320
  • 12g
    Total Fat
  • 46g
    Total Carbohydrate
  • 12g
  • Prep
  • Cook
  • Skill


Ingredients for 8 people

  • 1 box Barilla® Whole Grain Linguine
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped
  • 1 tablespoon fresh parsley
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 3 cups cauliflower


  1. 1
    Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Once cooled, remove skins and seeds. Cut into thin strips and set aside.

    [Note: For faster preparation time, jarred roasted peppers may be substituted]
  2. 2
    Bring a large pot of water to a boil. Cook pasta according to package directions.
  3. 3
    Heat olive oil in a large skillet over medium heat. Add garlic and sauté until slightly yellow. Add cauliflower florets and sauté for additional 3-4 minutes. Add roasted bell pepper strips to the skillet and sauté for more 2 minutes. Season with salt and pepper.
  4. 4
    Drain pasta, reserving 1/3 cup of cooking water.
  5. 5
    Toss pasta with the sauce and veggies in the skillet. If needed, add some cooking water. Add parsley and mix well.
  6. 6
    Top with cheese before serving.

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