4 large garlic cloves, minced
Pinch dried hot red pepper flakes (optional)
2 Tbsp. olive oil
3 orange bell peppers, cut into thin strips
1/4 cup fresh basil leaves, finely chopped
1 1/4 cups fat-free, reduced-sodium chicken broth
1/2 cup pitted black olives, halved
Salt and freshly ground black pepper, to taste
1 lb. spinach linguine
Bring 4 quarts salted water to a boil in a 5-quart saucepan. Add pasta and cook according to package directions until al dente. Drain.
Meanwhile, in a large skillet or wok, cook garlic and pepper flakes in oil over moderate heat, stirring, until garlic begins to turn color. Be careful not to let garlic burn. Add bell peppers and stir until peppers soften. Stir in basil, broth, and olives. Simmer, covered, until peppers are tender, about 5 minutes. Season with salt and pepper, to taste.
Add cooked pasta to the pan and toss mixture over moderate heat until linguine is heated through. Season to taste with salt and pepper. Serve immediately.
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