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 Parmesan Cheese Grated
  • 3 cups Cauliflower


  1. 1
    Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally
  2. 2
    Remove skins and seeds
  3. 3
    Cut into thin strips and set aside
  4. 4
    Bring a large pot of water to a boil
  5. 5
    Heat olive oil in a large skillet over medium heat
  6. 6
    Add garlic and sauté until slightly yellow
  7. 7
    Cook pasta according to package directions
  8. 8
    Meanwhile, add cauliflower florets to the skillet and sauté for 3-4 minutes (skip this step if cauliflower is omitted)
  9. 9
    Add roasted bell pepper strips to the skillet and sauté for 2 minutes
  10. 10
    Season with salt and pepper
  11. 11
    Drain pasta, reserving 1/3 cup of cooking liquid
  12. 12
    Toss pasta with the sauce
  13. 13
    If needed, add some cooking liquid to the skillet
  14. 14
    Toss pasta with parsley and mix well
  15. 15
    Top with cheese before serving
  16. 16
    Note: For faster preparation time, jarred roasted peppers may be substituted

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