Roasted Pepper, Arugula, and Olive Pasta
Ingredients
- 1 (16-oz) pkg whole-grain linguine
- 3 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, halved
- 1 (12-oz) jar roasted red peppers, drained
- 1 cup vegetable broth
- ½ tsp dried thyme
- 1 (5-oz) pkg baby arugula (or use baby spinach)
- ½ cup pitted kalamata olives, halved
- ¾ cup freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions; drain, reserving ½ cup pasta water.
- Meanwhile, cook onion and garlic in hot oil in a large Dutch oven over medium heat 5 minutes or until tender.
- Transfer onion mixture to a food processor or blender. Add bell peppers, broth, and thyme; process until smooth.
- Transfer sauce to pot; cook over medium heat 3 minutes or until thoroughly heated.
- Stir in pasta, adding reserved pasta water, if needed, for desired consistency. Add arugula and olives; toss. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
448
|
448
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 16 | 16 |
| Carb (g) | 63 | 63 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 692 | 692 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
