Whole Wheat Pasta with Peppers, Tomatoes and Olives
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Whole Wheat Pasta with Peppers, Tomatoes and Olives
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 328 |
| pro | 10 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 53 g |
| fibre | 7 g |
| chol | 0 mg |
| sodium | 638 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 20 |
| vit A | 18 |
| vit C | 242 |
| folate | 16 |
Pantry ingredients plus fresh sweet peppers add up to a colourful must-have dish. Serve with Parmesan cheese to sprinkle over top.
Ingredients
- 2 tbsp extra-virgin olive oil
- 3 sweet yellow and/or orange or red peppers, thinly sliced
- 1 small onion, thinly sliced
- 2 minced cloves of garlic
- 1 tsp dried marjoram or thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pinch hot pepper flakes
- 2 plum tomatoes, diced
- 1/4 cup l oil-cured black olives, halved and pitted
- 2 tbsp cider vinegar or wine vinegar
- 8 oz whole wheat spaghettini
- 1/4 cup chopped fresh parsley
Preparation
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.
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.
Source : Canadian Living Magazine: January 2007
- Keywords : Main Course; Vegetarian; Tomatoes; Pasta; Skillet; Yellow Peppers; Black olives - oil cured; Parsley;
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