Roasted Pepper Linguini

Sweet, smoky roasted red peppers give this linguini its color and its flavor. A natural match for creamy sauces or a simple olive oil toss — the roasted pepper flavor carries the dish with very little else needed.

Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente

Creamy Roasted Red Pepper Linguini

A quick, restaurant-style creamy pasta. Serves 3–4.

Ingredients

• 1 package Roasted Red Pepper Linguini

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 3/4 cup heavy cream

• 1/2 cup grated parmesan

• Fresh basil, chopped

• Salt and pepper, to taste

Instructions

1. Cook the linguini according to the package directions above; reserve 1/2 cup pasta water before draining.

2. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the garlic and cook 30 seconds, until fragrant.

3. Stir in the cream and simmer for 3–4 minutes, until slightly thickened.

4. Add the drained pasta and parmesan to the skillet, tossing to coat and adding a splash of pasta water if needed to loosen the sauce.

5. Season with salt and pepper, top with fresh basil, and serve immediately.