Roasted Red Pepper Puree W/ Prosciutto and Linguine
60 mins (prep 40, cooking 20)
9 ingredients
4 servings
This is an adopted recipe that I prepared for our Valentine's dinner and topped with Super-Rich Virginia Crab Cakes. I didn't have linguine on hand and subbed Fusilli Col Buco for the pasta with great success. The sauce for this recipe is EXCELLENT with great robust flavors. It would stand well on its own, but is a great complement to the crab cakes. The original chef comments: "This delicious sauce can be made ahead and reheated at serving time. I even make a big batch and freeze. It is very versatile and can be used over veggies and seafood! Use your imagination!"

Categories:  <-60-mins , pasta,-rice-and-grains , peppers , north-american , spaghetti , main-dish , american , inexpensive , pasta , vegetable , one-dish-meal , time-to-make ,
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Serving Size (37.05 g)
Servings 4
Amount per Serving
Calories 83.98 Calories from Fat 59.76
% Daily Value *
Total Fat 6.64g 40.83%
Saturated Fat 1.55g 30.94%
Trans Fat 0.0g %
Cholesterol 12.47mg 16.63%
Sodium 597.35mg 99.56%
Total Carbohydrate 1.25g 1.67%
Dietary Fiber 0.16 g 2.52%
Sugars 0.1 g %
Protein 4.78g 38.21%
Vitamin A 0.07IU% Vitamin C 0.23mg%
Calcium 5.05mg% Iron 0.24mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red bell peppers, fresh parsley, fresh basil leaves, fresh ground pepper