Primavera Red Pepper Linguine
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Fresh linguine mixed with sautéed red onion and garlic in olive oil. Bright vegetables: red and yellow bell peppers. Substitute snow peas with asparagus tips. Sun-dried tomatoes replaced by roasted red peppers. Broccoli remains, blanched. Tossed with fresh basil and ripe, chopped tomatoes. Creamy mozzarella instead of bocconcini. Salt and pepper to taste. Quick cook and toss pasta in veggie mix, with reserved pasta water to loosen. Serve piping hot, cheese slightly melted. Simple, light, colorful dish packed with texture and herbs.
Prep:
25 min
Cook:
20 min
Total:
45 min
Servings:
4 servings
#vegetarian
#pasta
#Italian
#quick meal
#healthy
Onions slowly softened in olive oil. Garlic sneaks in quietly. Roasted reds replacing chewy sundried bits. Sweet bell peppers sliced thin, splash of bright colors. Asparagus tips take the place of snow peas, just blanched. Broccoli chunks still there, green and firm. Basil chopped fresh, not shy. Tomatoes broken down, juicy and loose. Pasta cooked with care, al dente but tender. Mozzarella in place of bocconcini, creamy and thick. Everything tossed, mingling, some steam rising. Few minutes more to heat cheese but not melt it fully. Salt and pepper balanced, never overdone. Quick midweek dish with layers of freshness, texture, and a mild tang. No fuss, no frills, just simple components done right.
Ingredients
- 1 medium Spanish red onion, thinly sliced
- 1 garlic clove, finely minced
- 150 ml olive oil
- 50 ml roasted red peppers, drained and sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 120 g asparagus tips, trimmed and blanched
- 750 ml broccoli florets, blanched
- 100 ml fresh basil leaves, chopped
- 2 medium tomatoes, roughly chopped
- 350 g fresh linguine
- 200 g fresh mozzarella, sliced
- Salt and black pepper
About the ingredients
Olive oil quantity bumped up slightly to accommodate longer cooking of onions and garlic without burning. Roasted red peppers substituted for sun-dried tomatoes to reduce chew and add moistness. Asparagus tips replace snow peas for a slightly earthier, softer bite while maintaining a crisp snap. Broccoli stays the same quantity—blanching in salted water to keep its color and crunch intact. Tomatoes coarsely chopped, spreading juices throughout but avoiding mushiness. Fresh mozzarella allowed to soften but not fully melt so it retains a creamy texture rather than turning rubbery or oily. Basil finely chopped, added last to keep its aroma fresh and bright. Salt and pepper seasoning kept minimal to allow vegetable flavors to shine through. Fresh linguine, not dried, for quicker cooking time and tender texture.
Method
- Heat olive oil in a large pan over low heat. Add sliced onion and minced garlic. Cook gently for about 12 minutes until soft and fragrant; don’t brown.
- Slide in roasted red peppers, red and yellow bell peppers. Stir for 3 minutes.
- Add asparagus tips, blanched broccoli, basil, and chopped tomatoes. Stir and warm for 5 minutes. Keep covered.
- Bring a large pot of salted water to a boil. Cook linguine until just al dente, about 8-10 minutes. Drain, reserve some pasta water.
- Add drained pasta to veggie mixture. Toss gently, adding reserved water little by little to achieve desired consistency.
- Season with salt and pepper. Serve immediately, topping each portion with fresh mozzarella slices. Wait a minute for cheese to soften slightly before serving.
Cooking tips
Slow cooking onions and garlic in olive oil is key to developing sweetness and a mellow base without bitterness or burning. Introducing the sliced roasted peppers and bell peppers after the base ensures they soften without losing shape. Vegetables added in stages—more delicate items like asparagus and basil last—to avoid overcooking. Blanching broccoli and asparagus separately helps preserve color and crunch before mixing with warmer veggies. Pasta reserved cooking water acts as a binder and loosener; add gradually to adjust sauce consistency. Mixing pasta and veggies off direct heat prevents overcooking pasta. Fresh mozzarella slices placed atop at serving, giving it time to warm without completely melting and dispersing. Timing adjustments included to accommodate more gentle cooking steps and gradual warming of the assembled dish.
Chef's notes
- 💡 Always slice onion thin, helps it soften better. Cook on low heat. Garlic added later prevents burning. Flavor blossoms over time. Control heat, no browning here. Keep stirring gently. Don't rush this part. Max flavor with patience.
- 💡 Roasted red peppers add moistness. They replace sun-dried tomatoes. No chewy bits, just tender texture. Use fresh mozzarella for creaminess. Slice it thick. Place on top at serving. Give time to warm. Still maintain texture, avoid rubber.
- 💡 Timing of adding ingredients is key. Onions first, then garlic. Next, stir in roasted and fresh peppers. Last, delicate items like asparagus and basil. This prevents mush. Keeps vibrant colors. Blanch broccoli, crispness remains.
- 💡 Reserve some pasta water. Use it to loosen dish. Helps bind veggies and pasta. Add gradually, control consistency. Too much can drown flavors. Just right gets creamy texture. Balance is essential, not overwhelmed.
- 💡 For quicker prep, use fresh linguine. Cooks faster, tender and light. Don't skip al dente, texture is vital. Salted boiling water is crucial. Enhances flavor, keeps noodles separate. Drain, avoid clumping, small details matter.
Common questions
Can I use dried linguine?
Yes but texture differs. Fresh cooks faster. Dried takes longer to soften. Adjust timing but fresh is best. Lightness in every bite.
What's the best way to store leftovers?
Refrigerate in airtight container. Keeps for 2 to 3 days. Reheat gently on stovetop, add water. Avoid microwave. Texture changes.
Can I replace vegetables?
Sure, use seasonal options. Carrots or zucchini work well. Keep flavor varied, but balance important. They must blend in well.
Need a gluten-free version?
Use gluten-free linguine. Check brands for best results. Cook separately, same timing. Adjust sauce consistency, lighter may be needed.
