Linguine with roasted red peppers and kalamata olives
Savor the delightful flavors of this Linguine with Roasted Red Peppers and Kalamata Olives recipe. Made with whole-wheat pasta, zesty parmesan cheese, and aromatic garlic, this dish is perfectly balanced with the tang of red peppers and the rich taste of olives. Enhanced with a touch of basil and a hint of red pepper spice, this healthy meal is a symphony of textures and tastes. Easy to prepare and utterly delicious!
Cook time 20 min
Prep time 20 min
Ingredients:
1/4 tsp red pepper (spice)3 tbsp olive oil
3 garlic cloves
8 oz whole-wheat pasta
1 cup grated parmesan cheese
2 red peppers
1 tbsp vinegar
16 olives
2 tbsp basil
This delicious and simple recipe for Linguine with roasted red peppers and kalamata olives is a delightful combination of savory and slightly sweet flavors. It's a perfect meal for any occasion, providing a great balance of protein, fiber, and nutrients. Using whole-wheat pasta enhances the dish's nutritional value, while the roasted red peppers and kalamata olives give it an irresistible Mediterranean touch. Follow these easy steps to prepare a wonderfully wholesome pasta dish.
Instructions:
- Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet.
- Roast the peppers in the oven for about 20 minutes, turning them occasionally until the skins are charred and blistered.
- Once roasted, remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes.
- After steaming, peel off the skin, remove the seeds, and cut the peppers into thin strips. Set aside.
- Bring a large pot of salted water to a boil. Add the whole-wheat linguine and cook according to the package instructions until al dente.
- Drain the linguine, reserving about 1/2 cup of pasta water. Set the linguine and reserved pasta water aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
- Add the roasted red pepper strips and Kalamata olives to the skillet. Stir in the balsamic vinegar and cook for another 2-3 minutes until the mixture is heated through.
- Add the cooked linguine to the skillet with the sauce. Toss everything together, adding a bit of the reserved pasta water as needed to help the sauce coat the pasta evenly.
- Stir in the grated Parmesan cheese and chopped basil. Toss to combine.
- Season with salt and pepper to taste.
- Transfer the linguine to serving plates. Garnish with additional Parmesan cheese and basil if desired.
- Serve immediately and enjoy your Linguine with Roasted Red Peppers and Kalamata Olives!
Tips:
- Choose high-quality extra virgin olive oil for the best flavor.
- Roast the red peppers ahead of time to save on preparation time.
- For a richer flavor, use freshly grated parmesan cheese.
- Make sure to slice the garlic cloves thinly to evenly distribute the flavor.
- Adjust the red pepper spice according to your heat preference.
- Consider using fresh basil leaves for a more vibrant taste.
- Rinse the kalamata olives to reduce excess saltiness if desired.
This Linguine with roasted red peppers and kalamata olives is a healthy and heartwarming meal that's perfect for weeknight dinners or special gatherings. The combination of whole-wheat pasta, flavorful red peppers, and tangy kalamata olives makes for a truly satisfying dish. It's easy to prepare and packed with nutrients, making it an excellent addition to your repertoire of recipes. Enjoy this delightful pasta dish with friends and family!
Nutrition per serving
4 ServingsCalories 250kcal
Protein 12g
Carbohydrates 27g
Fiber 4.57g
Sugar 3.94g
Fat 22g
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