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Meatless Monday Recipe- Linguini with Roasted Red Pepper Sauce

March 25, 2013 Recipes No Comments

Linguine with Roasted Red Pepper Sauce

Claire Furman
Healthy Eating Specialist
Whole Foods Market
Gaithersburg, MD

The inspiration for this recipe was some lovely multi-colored carrots that we have in our produce dept.
I was also challenged by our weekly focus which was Greens and Roots.
This was what I came up with and I did a demo in the store which received rave reviews.

Linguine with Roasted Red Pepper Sauce

½ lb. whole wheat pasta, cooked according to package directions

1 lb. roasted multi colored carrots, sliced into coins

1 lb. Swiss chard, cleaned and cut into thin ribbons


1 cup roasted red pepper

1 cup reduced sodium vegetable broth

¼ cup fresh basil leaves

1 Tbsp. balsamic vinegar

Salt and pepper to taste

Combine all sauce ingredients in a high powered blender and process until smooth.

Heat the sauce to a simmer.

To Prepare:

Combine the drained pasta with the carrots and Swiss chard.

Toss with the red pepper sauce.

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