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Quick, Easy and Delicious!
Let’s Chat About Bell Peppers:
Sweet bell peppers are amazingly beautiful and full of antioxidants. They start out green and as they ripen they turn yellow, then orange and finally red. The red bell peppers have five times the antioxidants of the green. As they ripen and change color they get sweeter and milder in flavor.
How to Slice Bell Peppers:
How to Work with Serrano Chilis:
MAKING THIS MEAL GLUTEN FREE AND JUST AS GOOD!
If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!
The Recipe: Linguini with Sweet Bell Peppers Recipe
This recipe is adapted from a recipe I learned to make at Hipcooks, the most amazing cooking school in Los Angeles! I simply changed some of the amounts to suit my taste.
- 1 16 oz package linguini
- ½ of a yellow, ½ of a red, and ½ of an orange sweet bell pepper, diced
- 2 small cloves garlic minced
- 1-2 small Serrano chili peppers finely minced I use 1 ½ (see tutorial linked above for how to work with chilis!
- ½ stick butter
- 2-4 tablespoons olive oil
- ¾ cup freshly grated parmesan cheese
- Sea salt
Place large pot of water to boil and cook pasta according to package instructions.
While water is heating and pasta is cooking, dice peppers, mince garlic and chili pepper.
Melt butter in pan and add all peppers and garlic. Heat for 3-5 minutes. Peppers should be warm and slightly soft but not over cooked. Remove from heat.
When pasta is al dente, drain pasta in colander, do not rinse!
Pour pasta into a large bowl, drizzle with olive oil. Toss. Pour pepper mixture over pasta. Toss. Add cheese, toss. Salt to taste. Toss… serve.
MAY I PLEASE ASK A LITTLE FAVOR?
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All photos and recipes are copyrighted by Linda Spiker.