Linguine with Red Peppers, Green Onions and Pine Nuts

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  • Yield: 934 g
  • Serving: 2
  • Prep time: 10 m
  • Cook time: 20 m
  • Ready in: 30 m
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On a weekday, accompany this main course with breadsticks and marinated vegetables from the deli. Wrap up with grapes and cookies. For a festive occasion, start with an antipasto of olives and roasted vegetables, then serve an arugula, radicchio and toasted walnut salad dressed with lemon vinaigrette. From Bon Appétit

Ingredients

Nutrients

Calories
1072.1
Calories from Fat
483 g
Total Fat
53.7 g
Saturated Fat
22.7 g
Cholesterol
120.2 mg
Sodium
240.8 mg
Total Carbohydrate
112.7 g
Dietary Fiber
8.3 g
Sugars
9.7 g
Protein
27.5 g

Step by step method

  • Step 1

    Heat oil in heavy large skillet over medium-high heat.

  • Step 2

    Add peppers; sauté until crisp-tender, about 4 minutes.

  • Step 3

    Add green onions and sauté 2 minutes.

  • Step 4

    Transfer vegetable mixture to bowl.

  • Step 5

    Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes.

  • Step 6

    Mix in cheese and all but 1 cup vegetable mixture.

  • Step 7

    Simmer sauce 2 minutes to blend flavors; season with salt and pepper.

  • Step 8

    Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

  • Step 9

    Drain, reserving 1/2 cup cooking liquid.

  • Step 10

    Return pasta to pot.

  • Step 11

    Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired.

  • Step 12

    Mound pasta on plates.

  • Step 13

    Garnish with reserved 1 cup vegetables.

  • Step 14

    Sprinkle with pine nuts.

  • Step 15

    Makes 2 Servings; can be doubled.

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