This simple pasta dish is colourful, healthy and delicious.
Great dish! I made it lowfat by omitting the butter and using less oil. I would also recommend either doubling the veggies, or cutting the pasta amount in half. The second time I made this, I added 1/2 cup thinly sliced red onion to the peppers, and it made a difference in the flavor! Timesaver tip: add the broccoli to the boiling pasta for 3-4 minutes, then scoop out and add to the red peppers. Thanks for the recipe! - 20 Jul 2001 (Review from Allrecipes US | Canada)
Read through a lot of the reviews and suggestions and also made a few modifications and it was excellent: No butter, only olive oil, for sauteeing. One red bell pepper, one green bell pepper, three diced fresh tomatoes, ten oil cured black olives (when we couldn't find any anchovies), and three heaping soup spoons of diced fresh garlic from the Sams Club jumbo container. Also a teaspoon and a half of salt Strongly considered adding some red pepper flakes or salsa, but were afraid to push the envelope too much... Instead of linguini, we used penne pasta, and it turned out as good as any Whole Foods pasta salad, delicious warm and room temperature. - 16 Feb 2006 (Review from Allrecipes US | Canada)
I'm sorry but this was BORING! Others have stated to increase the oil/butter to equally spread over the lb of noodles, which is what I did but I would think that 1/2 cup of chicken broth or white wine would have been a much better option. It wasn't that it tasted bad but basically, this meal was just butter, oil, noodles and broccoli. I think it put my tatse buds to sleep. Thanks anyways. - 31 Oct 2002 (Review from Allrecipes US | Canada)