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Barilla® Whole Grain Linguine with Roasted Peppers

INGREDIENTS:

• 1 box Barilla Whole Grain Linguine
• 2 each red bell pepper
• 2 each yellow bell pepper
• 4 tablespoons extra virgin olive oil
• 1 clove garlic, chopped
• to taste salt
• to taste black pepper, freshly ground
• 1 tablespoon fresh parsley
• 1/2 cup Parmesan cheese, grated
• 2 cups cauliflower

DIRECTIONS:

BROIL peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally.  Place peppers in a tightly closed bag and let stand for 10-15 minutes.  Remove skins and seeds.  Cut into thin strips and set aside. 
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat.  Add garlic and sauté until slightly yellow.
COOK pasta according to package directions.
Meanwhile, ADD cauliflower florets to the skillet and sauté for 3-4 minutes (skip this step if cauliflower is omitted).
ADD roasted bell pepper strips to the skillet and sauté for 2 minutes. Season with salt and pepper.
DRAIN pasta, reserving 1/3 cup of cooking liquid.  Toss pasta with the sauce.  If needed, add some cooking liquid to the skillet.
TOSS pasta with parsley and mix well.  TOP with cheese before serving. 

Note: For faster preparation time, jarred roasted peppers may be substituted.

The cook time, prep time and recipe instructions were not scaled to fit the new amount and still apply to the original serving yield.