Roasted Red Pepper Linguini

by BnB Finder | April 24th, 2012 | Best BnB Bites

We are two months into our newest feature, Best B&B Bites, and unsurprisingly all of the recipes thus far have been breakfast items.  With this column based on the tastiest recipes from bed & breakfasts, dishes from the morning make a good deal of sense.  However, many B&Bs serve more than just breakfast.  Most feature an afternoon tea or cocktail hour, and a good portion offer lunch and dinner dining.  This week we are pleased to share our first dinner recipe.

Roasted Red Pepper Linguini comes to us courtesy of Inn & Spa at Cedar Falls, which is located in Logan, Ohio.  This inn has a restaurant on premises, which serves a delightful menu of gourmet fare.  They have kindly shared their recipe for this delicious pasta entrée.


Roasted Red Pepper Linguini


  1. ½ lb. dried roasted red pepper linguini
  2. ½ cup frozen sweet peas
  3. 1 lb. fresh wild mushrooms, cleaned and cut down, if large
  4. 12 oz. baby spinach
  5. 20 cherry tomatoes, cut in half
  6. salt and pepper
  7. extra virgin olive oil
  8. Asiago, grated
  1. ook the pasta according to directions on the package.
  2. Heat a large sauté pan over medium heat and add about 2 tablespoons of oil to the pan.
  3. Place the mushroom in the pan to sauté and caramelize, about 5-7 minutes.
  4. Add the tomatoes, sweet peas and spinach and toss a couple of times, then add the pasta when it is al dente.
  5. Add another 2-3 tablespoons of oil at this point, season and serve with Asiago sprinkled on top.
Think Tasty

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