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!
- 11 Jun 2024
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 4.57g | 12% |
| Sugar 3.94g | 4% |
| Fat | |
| Fat 22g | 26% |
| Saturated 6g | 21% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 16mg | 3% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 2.65mg | 17% |
| Vitamin B6 0.35mg | 20% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 110mg | 117% |
| Vitamin E 2.13mg | 14% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 270mg | 21% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 3.66mg | 33% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 300mg | 9% |
| Selenium, Se 30ug | 54% |
| Sodium, Na 690mg | 46% |
| Zinc, Zn 2.17mg | 20% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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