The glorious finish to this dish is Burrata--a very soft buffalo milk cheese with a supercreamy center. The name in Italian means "buttered," hinting at the sweet, rich flavor. If you can't find it, substitute ricotta cheese.
8 ounces uncooked linguine
1 pound red bell peppers, halved and seeded
1 pound yellow bell peppers, halved and seeded
3 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup small basil leaves
1 (4-ounce) ball Burrata cheese
How to Make It
Preheat broiler to high.
Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
While pasta cooks, place bell peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap peppers in foil. Let stand 10 minutes; peel. Set aside half of 1 of each color bell pepper. Puree remaining peppers in a food processor.
Heat a large skillet over medium-low heat. Add oil to pan; swirl. Add garlic; cook 2 minutes or until fragrant and soft, stirring occasionally. Add reserved 1/4 cup cooking liquid, pureed bell pepper, salt, and black pepper; stir with a whisk. Simmer 5 minutes or until thickened. Add pasta; cook 1 minute, tossing to combine.
Thinly slice reserved bell pepper. Place about 1 cup pasta mixture in each of 4 bowls; top each serving with sliced bell peppers, 1 tablespoon basil, and 1 ounce cheese. Serve immediately.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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