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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
301-258-9500
Claire.furman@wholefoods.com

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

Sauce:

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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