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June 1999 Issue
Fresh Foods on Parade!
by Ronda L. Halpin
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Fresh Pasta with Roasted Peppers

This dish takes advantage of fresh pasta and bell peppers from your farmers' market. Use several colored peppers to make a pretty dish.
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1/4 c. olive oil
  • 1/4 c. lemon juice
  • 1 clove garlic, minced
  • Black pepper to taste
  • 1 lb. fresh linguine (try some new flavors -- garlic is great!)
  • Freshly grated parmesan or asiago cheese
Combine the olive oil, lemon juice, garlic and black pepper in a bowl. Set aside.

Blacken the whole peppers on all sides under the broiler. Remove from the oven and immediately place in a plastic bag. Seal and allow to sit for 10 minutes to steam.

While you wait for the peppers to steam, place a large saucepan with 3 quarts of salted water on the stove; bring to a boil. Add the fresh pasta and boil for 4-5 minutes or until al dente.

While the pasta boils, remove peppers from the plastic bag and slice into thin strips. Add to the bowl containing the olive oil mixture and toss to coat.

After you drain the pasta add the peppers and olive oil mixture immediately and toss well to mix. The pasta should be hot enough to heat the peppers and sauce. Serve immediately with warm bread.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
 
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