Yield: 2 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
2 larges | Garlic cloves -- chopped |
1 \N | Red Bell pepper -- diced |
½ teaspoon | Dried crushed red pepper |
1 \N | 7 oz jar Roasted red peppers, drained/diced |
½ pounds | Linguine -- freshly cooked |
½ cup | Grated Parmesan cheese |
¼ cup | Chopped fresh parsley |
\N \N | Additional grated Parmesan cheese |
Heat oil in heavy large skillet over medium-high heat. Add garlic, bell pepper and crushed red pepper; saute until bell pepper softens, about 5 minutes. Remove from heat Add roasted peppers, linguine and ½ cup Parmesan; toss until coated.
Season with salt and pepper.
Divide pasta among 2 plates. Sprinkle with parsley and serve, passing additional Parmesan cheese separately.
Typed for you by Marjorie Scofield 9/16/95 Recipe By : The Flavors of Bon Appetit 1995 From: Marjorie Scofield Date: 09-24-95 (05:01) (160) Fido: Recipes