Whole-Wheat Linguine with Saffron and Roasted Red Peppers |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Ingredients:
8 ounces uncooked whole-wheat linguine |
2 tablespoons extra-virgin olive oil |
1 medium red onion, cut into thin rings |
1/4 teaspoon saffron threads, crumbled |
1 garlic clove, minced |
1 cup (1 1/2- x 1/4-inch) strips jarred roasted red bell peppers |
2 teaspoons capers, drained |
1 teaspoon red wine vinegar |
1/2 teaspoon fresh or 1/4 teaspoon dried thyme leaves |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
20 large curls parmesan cheese removed with a vegetable peeler (2 ounces) |
Directions:
1. Cook pasta according to package directions. Reserve 1/2 cup cooking liquid; drain.
2. Heat the olive oil in a large nonstick skillet over medium heat. Add onion and saffron; cook until onions are softened (about 5 minutes), stirring frequently. Add garlic; cook until fragrant (about 30 seconds), stirring constantly. Stir in bell peppers, capers, vinegar, thyme, salt, and pepper; cook until heated through (about 3 minutes), stirring occasionally.
3. Add the pasta and the reserved pasta liquid to sauce in the skillet; cook until heated through (about 2 minutes), stirring constantly. Transfer mixture to serving bowls; top with Parmesan curls. Serve immediately.
|
|