Labor Day Spaghetti Recipe

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Ingredients:

Serving

12 oz whole wheat spaghetti
3 tbsp extra virgin olive oil, divided
5 yellow peppers, peeled and cut into strips
1 large red onion, sliced thin
2 garlic cloves, minced
1/2 cup dry white wine
1/2 cup kalamata olive
3 tbsp capers, rinsed
2/3 cup flat leaf parsley, divided
1/4 tsp salt
1/4 tsp black pepper
2 cups cherry tomatoes (left whole )

Directions:

Prepare spaghetti al dente.
While pasta is cooking, heat 2 T oil in a dutch oven. Cook peppers and onions over high heat, stirring often, 4 - 5 minutes.
Add garlic, wine, and stir with a wooden spoon.
Lower heat to medium. Add olives, capers, 1/3 cup parsley, and 1/2 cup water from the pasta pot. Add salt and pepper and tomatoes and simmer for one minute. Remove from heat.
Toss cooked and drained spaghetti with remaining 1 tablespoon oil and then toss with veggies. Garnish with remaining parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	381.25 Kcal (1596 kJ)
Calories from fat	101.23 Kcal
		% Daily Value*
Total Fat	11.25g	17%
Sodium	397.79mg	17%
Potassium	663.48mg	14%
Total Carbs	58.67g	20%
Sugars	2.76g	11%
Dietary Fiber	2.92g	12%
Protein	11.2g	22%
Vitamin C	303.3mg	505%
Iron	2.8mg	16%
Calcium	65.6mg	7%

Amount Per 100 g
Calories	110.28 Kcal (462 kJ)
Calories from fat	29.28 Kcal
		% Daily Value*
Total Fat	3.25g	17%
Sodium	115.06mg	17%
Potassium	191.92mg	14%
Total Carbs	16.97g	20%
Sugars	0.8g	11%
Dietary Fiber	0.84g	12%
Protein	3.24g	22%
Vitamin C	87.7mg	505%
Iron	0.8mg	16%
Calcium	19mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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