Red, yellow, and green bell pepper linguine blend.

• Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• Pairs well with these flavors:
  Chicken Thighs, Blistered Tomatoes, Capers, Grilled Asparagus, Artichoke Hearts, Feta Cheese, Clams, Herb Pistou, Breadcrumbs

  Pairs well with these Pappardelle's sauces/oils/vinegars:
  - Red Southwest Chile Sauce
  - Roasted Tomato Marinara Sauce
  - Tomato Vodka Sauce
  - Plant-Based Tomato Vodka Sauce
  - Cilantro & Roasted Poblano Chile Pesto
  - Plant-Based Kale Basil Pesto
  - Sun-Dried Tomato Pesto
  - Traditional Basil Pesto
  - Basil Olive Oil
  - Jalapeño Olive Oil
  - Roasted Garlic Avocado Oil

• - Bell Pepper Trio Linguine with Fajita Chicken & Vegetables
  
  - Bell Pepper Trio Linguine with Grilled Chicken
  
  - Cilantro Lime Chicken Skewers over Bell Pepper Trio Linguine
  
  - Deconstructed Stuffed Peppers over Bell Pepper Trio Linguine
  
  - Sausage & Peppers with Bell Pepper Trio Linguine

• To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.

• Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Bell Pepper, Red Bell Pepper, Green Bell Pepper, Water, Wheat Gluten, Egg Whites, Spices for Flavor & Coloring, Natural Coloring, Salt.

  CONTAINS: Egg Whites, Wheat.

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