Whole-wheat linguine with roasted red peppers and thyme
Delight in a wholesome and flavorful meal with our Whole-Wheat Linguine featuring roasted red peppers, aromatic thyme, and a rich garlic-butter sauce. Perfect for a nutritious and satisfying dinner.
- 21 Apr 2024
- Cook time 15 min
- Prep time 15 min
- 8 Servings
- 6 Ingredients
Whole-wheat linguine with roasted red peppers and thyme is a delicious and nutritious dish that balances the earthy flavors of whole-wheat pasta with the sweet and smoky taste of roasted red peppers. Infused with aromatic fresh thyme and garlic, this recipe is further enriched with the smoothness of butter and olive oil for a delightful finish. Whether you're cooking for a cozy weeknight dinner or a special occasion, this dish is sure to impress.
Ingredients:
Instructions:
- Mince the garlic cloves and set them aside.
- Chop the roasted red peppers into bite-sized pieces.
- Strip the thyme leaves from their stems and coarsely chop if needed.
- Fill a large pot with water, add a pinch of salt, and bring it to a boil.
- Add the whole-wheat linguine and cook according to the package directions until al dente. This usually takes about 10-12 minutes.
- Drain the pasta, reserving about 1 cup of the pasta cooking water. Set the pasta aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 1-2 minutes until fragrant, being careful not to burn it.
- Add the chopped roasted red peppers to the skillet, stirring occasionally, and cook for another 3-4 minutes until they are heated through.
- Turn the heat to low and add the butter to the skillet. Stir until the butter has completely melted and mixed with the peppers and garlic.
- Sprinkle in the fresh thyme and stir to combine.
- Add the cooked pasta to the skillet, tossing it gently to coat it evenly with the sauce.
- If the mixture seems too dry, add small amounts of the reserved pasta water until the desired consistency is reached.
- Continue to heat the pasta in the skillet for another 2-3 minutes until everything is nicely combined and warmed through.
- Taste and adjust the seasoning with salt and pepper if needed.
- Transfer the pasta to serving plates or bowls.
- Garnish with additional fresh thyme if desired.
- Serve your delicious Whole-Wheat Linguine with Roasted Red Peppers and Thyme immediately while hot.
Tips:
- Roast the red peppers until their skin is charred and blistered. This will enhance their sweetness and make them easier to peel.
- Use high-quality extra virgin olive oil for the best flavor.
- If you prefer a creamier texture, add a splash of heavy cream or a dollop of mascarpone cheese.
- For a touch of heat, consider adding a pinch of red pepper flakes.
- Reserve a cup of pasta water before draining the pasta. Adding some of this starchy water to the sauce can help it adhere better to the pasta.
- Garnish with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for added flavor and presentation.
This whole-wheat linguine with roasted red peppers and thyme is a vibrant and flavorful meal that offers a delightful harmony of textures and tastes. Perfectly balanced and rich in nutrients, it is a great addition to your culinary repertoire. Serve it with a fresh salad or some crusty bread for a complete, satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 4.55g | 3% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 4.16g | 11% |
| Sugar 4.23g | 4% |
| Fat | |
| Fat 22g | 26% |
| Saturated 10g | 35% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 300ug | 33% |
| Choline 13mg | 2% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 2.64mg | 16% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 110mg | 124% |
| Vitamin E 1.51mg | 10% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.38mg | 13% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 250mg | 7% |
| Selenium, Se 20ug | 38% |
| Sodium, Na 8mg | 1% |
| Zinc, Zn 1.01mg | 9% |
| Water | |
| Water 120g | - |
| * 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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