Whole Wheat Pasta with Peppers, Tomatoes and Olives

Whole Wheat Pasta with Peppers, Tomatoes and Olives Image by: Whole Wheat Pasta with Peppers, Tomatoes and Olives Author: Canadian Living

Pantry ingredients plus fresh sweet peppers add up to a colourful must-have dish. Serve with Parmesan cheese to sprinkle over top.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2007

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 red peppers thinly sliced
  • 1 small onion thinly sliced
  • 2 minced cloves of garlic
  • 1 teaspoon dried marjoram
  • 1 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch hot pepper flakes
  • 2 plum tomatoes diced
  • 1/4 cup l oil-cured black olives halved and pitted
  • 2 tablespoons cider vinegar
  • 2 tablespoons wine vinegar
  • 8 oz whole wheat spaghettini
  • 1/4 cup chopped fresh parsley

Method

In large skillet, heat oil over medium heat; fry sweet peppers, onion, garlic, marjoram, salt, pepper and hot pepper flakes, stirring often, until saucy and very tender, about 18 minutes.

Add tomatoes, olives and vinegar; cook, stirring, until heated through, about 1 minute.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) cooking water. Add pepper mixture and parsley; toss to coat, adding enough of the reserved cooking water to moisten.

Nutritional facts Per serving: about

  • Sodium 638 mg
  • Protein 10 g
  • Calories 328.0
  • Total fat 11 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 53 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 242.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Whole Wheat Pasta with Peppers, Tomatoes and Olives

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