Red Bell Pepper Linguine Alfredo

Informations supplémentaires

35 min. | 623 kcal | easy | Vegetarian, Needs a blender, Even better the next day, Family | Printable version

1. Setup Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Cut the tomato and the garlic into large pieces. Finely chop the basil. Roughly chop the spinach. Slice the bread.

2. Cook the pasta Put the pasta in boiling water and cook for 10-11 minutes or until tender. Drain.

3. Infuse the cream Put the cream in a saucepan with the tomato, the garlic, the bell peppers, a drizzle of oil, salt and pepper. Bring it to a boil and let simmer for 3-5 minutes over medium heat. Reduce the sauce to a homogeneous cream with a hand blender or a food processor.

4. Cook the bread While the cream cooks, put the pieces of bread on a baking sheet lined with baking paper. Add a drizzle of oil and salt. Bake in the oven for 10-12 minutes or until colored.

5. Add the pasta Heat up a drizzle of oil in a pan over medium-high heat. Cook the capers for 1-2 minutes. Add the spinach and cook 1-2 minutes. Add the cooked pasta and the bell pepper cream. Cook 2-3 minutes over medium heat. Adjust the salt and the pepper to taste.

6. Plate your dish Garnish the pasta with the basiland the Parmesan. Serve with the bread. Bon appétit!

200gLinguine

2unitGrilled Bell Pepper

15mlCapers

180mlCream 18%

1unitTomato(es)

2unitGarlic Clove(s)

30gGrana Padano Cheese

40gBaby Spinach

1unitCiabatta Bread

0.5unitBasil

What you need Pot, Strainer, Pan, Sheet pan, Hand blender or Food processor, Tongs

623 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 94g

31%

fat 18g

28%

cholesterol 51mg

17%

fiber 6g

24%

protein 21g

saturated 10g

50%

sodium 968mg

40%

sugar 7g

trans 0g