Linguini with Soyrizo and Queso Fresco
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Linguini with Soyrizo and Queso Fresco
Linguini with Soyrizo and Queso Fresco
1 lb. linguini
2 tbsp. butter
2 tbsp. olive oil
1 lb. Soyrizo
1 (15.25- oz.) can Raley's Corn, drained
6 cloves garlic, minced
2 yellow bell peppers, cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
1 (9- oz.) bag spinach, torn into bite-size pieces
Freshly ground salt and pepper, to taste
1/2 cup Raley's Shredded Parmesan Cheese
1/4 cup crumbled Queso Fresco,
2 tbsp. chopped fresh cilantro

Courtesy of Carla Cervantes from our Something Extra Facebook Page, and her own blog, Simply Food Love (

Prep: 20 minutes, Cook: 15 minutes, Serves: 6 to 8

1. Cook pasta according to package directions. Drain, reserving about 1½ cups pasta cooking water. Return pasta to pot and add butter, stirring to coat.

2. While pasta is cooking, place olive oil and Soyrizo in a large skillet over medium heat. Cook, stirring frequently, for 6 minutes or until browned and a little crispy.

3. Add corn, garlic and peppers to skillet along with 1/2 cup reserved pasta water. Cook for 6 minutes or until peppers are soft.

4. Add spinach, drained pasta and an additional 1/2 cup pasta water. Cook over medium heat just until spinach is wilted and pasta is warm. (Add additional pasta water if you like to further moisten pasta.) Season to taste with salt and pepper. Toss with Parmesan and Queso Fresco, then garnish with cilantro.

Nutritional Information:
(based on 7): 550 calories, 23 g protein, 22 g total fat (5 g sat.), 61 g carbohydrate, 8 g fiber, 9 g sugar, 15 mg cholesterol, 920 mg sodium