Skip to main content

Barilla® Whole Grain Linguine

with Roasted Bell Peppers, Cauliflower & Parmigiano Cheese

  • 320
  • 46.0 g
  • 12.0 g
  • 12.0 g
  • 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

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies