Linguine with Sweet Pepper Sauce, Burrata, and Greens
Sweet roasted red peppers make a luscious pasta sauce in this dish, which is accented by more roasted pepper slices, wilted baby greens, and decadent burrata cheese.
Yield: 4-6 servings
  • 1 lb linguine
  • 1 lb red bell peppers, halved and seeded
  • 1 lb yellow bell peppers, halved and seeded
  • 3 tbsp olive oil
  • 6 cloves garlic, thinly sliced
  • ¾ tsp salt
  • ¼ tsp freshly ground black pepper
  • 5 oz mixed baby greens, like baby kale or baby swiss chard
  • 4-6 oz burrata cheese
  1. Preheat the broiler to high.
  2. Set a pot of salted water to boil, and cook the pasta until al dente, reserving ¼ cup of the cooking water.
  3. Meanwhile, put the bell pepper slices on a parchment-lined baking sheet, skin sides up. Broil until blackened, about 8-10 minutes. Wrap the peppers in foil or place in a container with a cover. Let stand for 10 minutes and then peel. Set half of each color of the peppers aside. Put the rest into a food processor and puree.
  4. Heat a large skillet over medium heat. Add the olive oil to the pan and heat until sizzling. Add in the garlic and saute for 2 minutes, or until tender. Add the reserved cooking liquid, bell pepper puree, salt and black pepper. Simmer on low heat for 5 minutes. Add in the greens and cook until wilted.
  5. Slice the reserved bell peppers. Toss them with the pasta, greens, and sauce. Season to taste with salt and black pepper. Divide among serving bolls and top each with burrata.
Adapted from Cooking Light
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at