Whole-Wheat Linguine with Saffron and Roasted Red Peppers
- Prep Time:
- Cook Time:
Ingredients
- 8 ounces uncooked whole-wheat linguine
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, cut into thin rings
- 1/4 teaspoon saffron threads, crumbled
- 1 garlic clove, minced
- 1 cup (1 1/2- x 1/4-inch) strips jarred roasted red bell peppers
- 2 teaspoons capers, drained
- 1 teaspoon red wine vinegar
- 1/2 teaspoon fresh or 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 20 large curls Parmesan cheese removed with a vegetable peeler (2 ounces)
Preparation
1. Cook pasta according to package directions. Reserve 1/2 cup cooking liquid; drain.
2. Heat the olive oil in a large nonstick skillet over medium heat. Add onion and saffron; cook until onions are softened (about 5 minutes), stirring frequently. Add garlic; cook until fragrant (about 30 seconds), stirring constantly. Stir in bell peppers, capers, vinegar, thyme, salt, and pepper; cook until heated through (about 3 minutes), stirring occasionally.
3. Add the pasta and the reserved pasta liquid to sauce in the skillet; cook until heated through (about 2 minutes), stirring constantly. Transfer mixture to serving bowls; top with Parmesan curls. Serve immediately.
Nutritional Information
| Calories per serving: | 357 |
|---|---|
| Fat per serving: | 12g |
| Saturated fat per serving: | 4g |
| Monounsaturated fat per serving: | 6g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 14g |
| Carbohydrates per serving: | 54g |
| Fiber per serving: | 5g |
| Cholesterol per serving: | 12mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 463mg |
| Calcium per serving: | 191mg |
Comments
Post a Comment