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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 1/2 lrg red onions thinly sliced
- 2 x red bell peppers thinly sliced
- 1/3 c. dry Sherry
- 1 jar roasted red peppers - (12 ounce) liquid removed, sliced thin
- 2 x garlic cloves chopped
- 2 tsp chopped canned chipotle chilies see * Note
- 1 lb linguine
- 1/4 c. minced fresh parsley
- 2 Tbsp. balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
- 1 c. freshly-grated Manchego cheese
Direcciones
- * Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.
- Heat extra virgin olive oil in large nonstick skillet over high heat. Add in red onions and red bell peppers; saute/fry till onions are brown, about 15 min. Stir in Sherry, roasted red peppers, garlic, and chipotles. Simmer till liquid evaporates, about 6 min.
- Cook linguine in large pot of boiling salted water till tender but still hard to bite, stirring occasionally. Drain linguine, reserving 1/4 c. cooking liquid.
- Return linguine to pot. Add in pepper mix, parsley, vinegar, and reserved 1/4 c. cooking liquid; toss well. Season to taste with salt and pepper. Divide among bowls. Top with Manchego cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 4 servings | |
| Calories 584 | |
| Calories from Fat 108 | 18% |
| Total Fat 12.31g | 15% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 522mg | 15% |
| Total Carbs 96.33g | 26% |
| Dietary Fiber 6.1g | 20% |
| Sugars 9.67g | 6% |
| Protein 16.24g | 26% |
