Spicy Whole Wheat Linguine With Red Peppers Recipes

Steps:

• Bring 6 quarts water to a boil in a large pot. Add the pasta; cook according to package instructions until al dente.
• Meanwhile, heat oil, red-pepper flakes, and garlic in a medium saucepan over medium heat, stirring occasionally, until oil is hot but not smoking, about 2 minutes. Add bell-pepper strips, and cook until very soft, about 20 minutes.
• Drain pasta well. Rinse with warm water; shake out excess. Return pasta to pot. Stir salt into bell-pepper mixture; add to pasta, and toss well to coat.

Steps:

• In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.

Steps:

• Bring a large pot of water to a boil; add 1 teaspoon salt and the pasta. Return to a boil, and cook according to package instructions until al dente. Drain.
• Meanwhile, heat oil in a large skillet over medium-low heat until hot but not smoking. Add garlic, and cook, stirring constantly, until golden, about 3 minutes. Stir in red-pepper flakes and parsley. Remove from heat.
• Add pasta and remaining teaspoon salt to skillet. Toss until pasta is well coated. Transfer to a bowl, and sprinkle with zest and more parsley.

Steps:

• Heat olive oil in large nonstick skillet over high heat. Add red onions and red bell peppers; sauté until onions are brown, about 15 minutes. Stir in Sherry, roasted red peppers, garlic, and chipotles. Simmer until liquid evaporates, about 6 minutes.
• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain linguine, reserving 1/4 cup cooking liquid. Return linguine to pot. Add pepper mixture, parsley, vinegar, and reserved 1/4 cup cooking liquid; toss well. Season to taste with salt and pepper. Divide among bowls. Top with Manchego cheese.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.