Friday, August 27, 2010
Whole Grain Linguine with a Roasted Red Pepper Sauce
1 lb Barilla Whole Grain Linguine
2 Tbs Olive Oil
1 clove Garlic, Chopped
1/4 Onion, Chopped
1 Tbs Fresh Parsley, Chopped
2 Roasted Red Peppers, Sliced
1 tsp Thin Fresh Lemon
1/4 cup Water
Black Pepper, Freshly Ground
1 cup Romano Cheese, Shredded
BRING a large salted pot of water to a boil.
JUICE lemon to yield 1 teaspoon of lemon juice.
SAUTÉ garlic in olive oil in a large skillet over medium heat.
ADD onion and continuing cooking until the onion appears translucent.
ADD chopped parsley and sauté for 2 minutes over medium heat.
ADD roasted red peppers, lemon juice and water; bring to a simmer. Season with salt and pepper.
COOK Whole Grain Linguine according to the package directions. Meanwhile, TRANSFER sauce mixture to a blender and blend until smooth; pour back into skillet and bring to a simmer.
DRAIN Whole Grain Linguine and toss with sauce. Sprinkle cheese on top and allow to melt before serving.
Barilla® Whole Grain Linguine with a Roasted Red Pepper Sauce