Linguine Peperonata with Toasted Rosemary Breadcrumbs

• 2 Tbs. plus 1/2 cup finely grated Parmesan cheese, divided
• 1/2 cup panko breadcrumbs
• 3 Tbs. olive oil, divided
• 2 1/2 tsp. finely chopped fresh rosemary, divided
• 3 bell peppers (red, yellow, orange)
• 3 cloves garlic, minced (1 Tbs.)
• 18 tsp. red pepper flakes
• 6 oz. fresh linguine pasta, strands halved
• 2 Tbs. white wine vinegar

1. Preheat oven to 350F.
2. Combine 2 Tbs.
3. Parmesan, breadcrumbs, 1 Tbs.
4. oil, and 11/4 tsp.
5. rosemary on small baking sheet; season with salt and pepper, if desired.
6. Toast 7 minutes, or until topping is golden.
7. Stir to blend; set aside.
8. Slice tops and bottoms from bell peppers to make 3-inch-thick rings.
9. Remove core and seeds from pepper rings, then slice rings vertically into 1/4-inch-wide strips.
10. Heat remaining 2 Tbs.
11. oil in skillet over medium heat.
12. Add garlic, red pepper flakes, and remaining 11/4 tsp.
13. rosemary.
14. Stir 30 seconds.
15. Add bell pepper strips, and saute 5 minutes, or until just tender.
16. Meanwhile, cook linguine according to package directions for al dente.
17. Drain, reserving 1 cup cooking liquid.
18. Toss linguine, 1/2 cup reserved cooking liquid or more if necessary, vinegar, and remaining 1/2 cup Parmesan with bell peppers in skillet.
19. Season with salt and pepper, if desired.
20. Divide pasta among 4 plates, and sprinkle each with 2 Tbs.
21. crumb topping.

parmesan cheese, breadcrumbs, olive oil, fresh rosemary, bell peppers, garlic, red pepper, fresh linguine pasta, white wine vinegar

Taken from www.vegetariantimes.com/recipe/linguine-peperonata-with-toasted-rosemary-breadcrumbs/ (may not work)