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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
Tips and what you will need: To see how to handle a pepper safely click here. You will need a stock pot and a microplane. My gluten free friends, Jovial Foods makes the best gluten free pasta around.
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
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Place large pot of water to boil and cook pasta according to package instructions.
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While water is heating and pasta is cooking, dice peppers, mince garlic and chili pepper.
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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.
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When pasta is al dente, drain pasta in colander, do not rinse!
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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.
Oooh, I bet the spice of the chilis and the saltiness of the cheese is heavenly!
You would be guessing correctly!
Yum! Red bell peppers are my favorite (green my least favorite). I also love serranos, but I always use gloves for chopping chiles. Even when I’m careful, I always manage to get the oils on my fingers and then they burn for hours afterward. Bookmarking this for later to try since I love spicy pasta. 🙂
Yes. I actually reccoemmend that in my tutorial, especially for people with sensitive skin or those who have babies!
This looks great and full of flavor! And so easy too. My kind of meal!
Easy is always good right?!
I love any kind of peppers and this dish looks simply fabulous!
YUM! All that cheese puts it over the top! And how fun about your cooking lessons…I think it’s a bucket-list item for me!
I never knew that about peppers, but now I get why they taste so different. The simplicity of this recipe is brilliant. That little hit of chilli must bring the dish together very nicely.
Thanks Lucy!
What a pretty and colorful meal! I love getting a rainbow of sweet peppers since they are so pretty and tasty. I can see where they would make a great sauce for pasta.
I love colorful dish like this looks so appetizing for eyes. With lots of cheese I bet bruschetta s a table winner
This is not intended to detract from the recipe in any was, as it looks delicious and I look forward to trying it tonight. However, it should be noted that the pepper “life cycle” information is incorrect. Red, yellow and orange peppers are different peppers, not various stages of the same pepper. They all start out green and mature to their respective color. They may show areas of another color as they ripen, but a pepper that is fully yellow will be yellow to the end and is not destined for another hue. Green peppers may be actually green, with no future change in color in store for them, or they may be immature peppers of another color. The fact that a red pepper may show some orangey-yellowishness while ripening is the source of this common misconception. Now I’m going to go make this dish and enjoy it to its fullest.
Hi Arthur! Thanks for your comment. I am not a farmer nor a veggie expert, so I wanted to make sure to correct any misinformation my blog post may have contained I googled again and every source I read confirmed my information (that peppers start out green, turn yellow, then orange, then red as they ripen, becoming sweeter and milder and more expensive because of the cost of tending to the vegetable longer) So unless the first 6 sources on google are incorrect and you can show me otherwise, I will keep my information as is. I do hope you will try the recipe though! Thanks again for commenting, I always enjoy another opportunity to learn and in my search I discovered that there are female and male peppers and you can tell by how many bumps are on the bottom. Who knew!?