Get ready to transform your dinner routine with a mouthwatering Italian pasta dish that's about to become your new obsession! This Linguini with Arugula, Golden Garlic, and Red Bell Pepper is not just a meal—it's a culinary journey that combines vibrant flavors, stunning colors, and restaurant-quality elegance in just 25 minutes. Imagine twirling your fork into perfectly cooked linguini, kissed by golden, fragrant garlic and studded with sweet, crunchy red bell peppers, all nestled among peppery arugula leaves that dance with every bite.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces linguini
- 2 cups arugula
- 1 red bell pepper, sliced
- 4 cloves garlic, sliced
- 1/4 cup olive oil
- Salt to taste
- Pepper to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat.
- Add linguini to the boiling water and cook according to package instructions, typically 8-10 minutes, until pasta is al dente. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, prepare the garlic and bell pepper. Peel and slice garlic cloves thinly and uniformly. Wash the red bell pepper and slice into thin, even strips.
- In a large skillet, heat olive oil over medium heat. Add sliced garlic and cook slowly, stirring constantly, until garlic turns golden and becomes fragrant, approximately 3-4 minutes. Be careful not to burn.
- Add sliced red bell pepper to the skillet with golden garlic. Sauté for 2-3 minutes until pepper becomes slightly softened but retains a slight crunch.
- Drain the cooked linguini and add directly to the skillet with garlic and peppers. Toss gently to coat pasta with oil and combine ingredients.
- Add fresh arugula to the skillet and quickly toss, allowing the residual heat to slightly wilt the greens.
- Season with salt and freshly ground black pepper to taste. If pasta seems dry, add reserved pasta water a little at a time.
- Serve immediately in warm pasta bowls, ensuring an even distribution of arugula, garlic, and bell peppers.
Tips
- Salt is your flavor secret: Use generously salted water when boiling pasta to enhance its taste from the inside out.
- Master the garlic technique: Cook garlic slowly and watch it carefully. Golden is perfect; brown means bitter. Keep it moving in the pan to prevent burning.
- Reserve pasta water: This starchy liquid is liquid gold for creating silky, clingy sauces. Always save some before draining.
- Al dente is key: Cook pasta just until it has a slight resistance when biting—this texture makes all the difference.
- Quick wilting matters: Add arugula at the very end and toss quickly. You want it slightly wilted but still vibrant and fresh.
- Serve immediately: This dish is best enjoyed hot, with the arugula still bright and the garlic at its most fragrant.
Nutrition Facts
Calories: 466kcal
Carbohydrates: 67g
Protein: 11g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
