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
3 Comments
7/17/2012 11:19:05 pm
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