OLIVE GARDEN LINGUINE WITH MIXED SWEET PEPPERS
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat heavy skillet over medium heat. Add olive oil and sauté garlic until just white. Add all ingredients (except pasta and Parmesan cheese) and sauté, stirring constantly until peppers are crisp tender.
- Cook pasta according to package directions.
- Add pasta and Parmesan cheese to sauté pan. Stir to blend well with vegetables. Add salt and fresh ground pepper to taste.
- Transfer to large serving platter. Serve immediately.
LINGUINE WITH RED BELL PEPPERS AND KALAMATA OLIVES
Provided by Bon Appétit Test Kitchen
Categories Olive Pasta Vegetarian Quick & Easy Dinner Basil Bell Pepper Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add bell peppers, olives, garlic, and crushed red pepper. Sauté until bell peppers are tender, 4 to 5 minutes. Add pasta, 1/2 cup reserved pasta cooking liquid, 1 cup basil, 1 cup cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid by 1/4 cupfuls if dry, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup basil and serve, passing additional cheese.
ROASTED PEPPER LINGUINE WITH CRISP CRUMBS
A good-for-you vegetarian pasta served with roasted peppers, tangy green olives, sweet basil and chilli breadcrumbs
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender.
- Add the remaining oil to a frying pan. Tip in the garlic and soften over a low heat for 10 secs. Add the chilli flakes, breadcrumbs and seasoning, and toast until golden brown and crisp. Tip onto a plate and set aside.
- Cook the pasta following pack instructions, then drain - reserving a few tbsp of cooking water. Toss together with the roasted peppers, olives, torn basil, lemon zest, reserved cooking water, butter and some seasoning. Sprinkle with the crisp crumbs, extra basil leaves and serve.
Nutrition Facts : Calories 437 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
PENNE PASTA WITH PEPPERS
This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.
Provided by Donna Lasater
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Yield 5
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 79.9 g, Fat 7.8 g, Fiber 5.8 g, Protein 14 g, SaturatedFat 1.3 g, Sodium 9.7 mg, Sugar 8.6 g
LINGUINE WITH SAUTéED SHRIMP, TOMATOES AND PEPPERS
Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel and devein shrimp.
- Bring water with salt to a boil in a large kettle.
- Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes.
- Meanwhile, drop linguine into boiling water and cook about 9 minutes or until it reaches a degree of doneness. Drain quickly and reserve about 1/2 cup of the cooking liquid.
- While linguine cooks, heat remaining oil in a saucepan over medium-high heat. Add shrimp, pepper flakes, salt and pepper. Cook, stirring, about a minute. Add to tomato sauce.
- Add linguine, reserved cooking liquid and the basil to mixture. Heat thoroughly. Toss well and serve immediately.
LINGUINE WITH SUMMER PEPPERS AND SAUSAGE
Categories Mushroom Pasta Shellfish Quick & Easy Sausage Bell Pepper Summer Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 8
Steps:
- Sauté sausages in heavy large skillet over medium-high heat until light brown, breaking up clumps with back of spoon, about 5 minutes. Add bell peppers, onion and garlic and sauté until tender and golden brown, about 12 minutes. Add wine; simmer until liquid is slightly reduced, about 6 minutes.
- Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
- Add pasta to skillet; toss to combine.
- Add 1/4 cup Parmesan; toss to blend. Season with salt and pepper. Serve pasta, passing additional cheese separately.
MEDITERRANEAN GARLIC SHRIMP - OLIVE GARDEN COPYCAT
Make and share this Mediterranean Garlic Shrimp - Olive Garden CopyCat recipe from Food.com.
Provided by Maine-iac
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in pan over medium heat.
- Add red pepper flakes and garlic, cook for 1 minute.
- Add shrimp, stir and cook until done.
- Top with cheese.
- The second recipe is the same with 2 variations: add in just enough alfredo sauce to lightly coat the mixture and chunks of roasted garlic. Serve over fettucini noodles.
Nutrition Facts : Calories 583.9, Fat 13, SaturatedFat 2.4, Cholesterol 238.6, Sodium 666.6, Carbohydrate 83.6, Fiber 3.9, Sugar 2.2, Protein 31.8
BELL PEPPERS AND PASTA
This meatless entree is always a hit. In fact, I double it whenever I know I'm going to feed some big eaters, and it still disappears. -Sharon Csuhta of Wadsworth, Ohio
Provided by Taste of Home
Categories Dinner
Time 22m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,
Nutrition Facts : Calories 274 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 434mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
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