Mediterranean Spaghetti with Toasted Walnuts
Toss the cooked pasta and rapini with sauteed shallots, red peppers, sun-dried tomato, marinated artichoke hearts, and olives; sprinkled with Parmesan cheese. A quick, easy yet tasty one-pan Mediterranean meal.
spaghetti, linguine or other long pasta, prefer whole wheat
rapini (broccoli rabe)
rapini, trimmed and washed
plus 1 tablespoon extra-virgin olive oil
finely chopped, or 1 small red onion
sweet red bell peppers
seeded and slice into thin strips
pitted and chopped
marinated, drained and sliced
salt and black pepper
juice and zest
toasted and coarsely chopped
Bring a large pot of salted water to a boil.
Cook the pasta for about 9 minutes, stir in the rapini, and continue cooking for another 3 minutes.
Drain well, and return the pasta with rapini to the pot.
Drizzle 15 ml extra-virgin olive oil over and toss well. Set aside.
Add 15 ml of olive oil in a large skillet over medium-high heat until hot.
Add the garlic and shallots, stirring often, and cook until shallots are browned and soft, about 5 minutes.
Stir in the red bell pepper strips, and cook for about 3 minutes until bell peppers just start to become soft.
Add the sun-dried tomatoes, olives and artichoke hears, stirring often, and cook until the mixture is hot, 2 to 3 minutes.
Transfer the mixture into the pot with pasta and rapini.
Add the parsley leaves, lemon juice and zest, and toss until well combined.
Season with salt and black pepper to taste
Top with Parmesan and wlanuts and serve warm.