Prep Time:  20 minutes
Cook Time:  10 minutes
Yield:  Makes 4 servings (serving size:  1 cup)

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

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.
Calories:  357

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