Roasted Red Pepper, Arugula, and Olive Pasta
You Might Substitute
Barilla Spaghetti
Ingredients
- ½ (16-oz) pkg whole grain linguine
- 1½ Tbsp olive oil
- ½ onion, chopped
- 1 clove garlic, halved
- ½ (12-oz) jar roasted red peppers, drained
- ½ cup vegetable broth
- ¼ tsp dried thyme
- 6 Tbsp freshly grated Parmesan cheese
- ½ (5-oz) pkg baby arugula
- ¼ cup halved pitted kalamata olives
Instructions
- Cook pasta according to package directions; drain, reserving ¼ cup pasta water.
- Heat oil in a Dutch oven over medium heat; add onion and garlic. Sauté 5 minutes or until tender; transfer onion mixture to a food processor or blender.
- Add roasted 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 cheese, arugula, and olives; toss.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| 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) | 691 | 691 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
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
