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Mediterranean Spaghetti with Toasted Walnuts

 
Mediterranean Spaghetti with Toasted Walnuts
69

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.

Yield

2

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

173.4ml/g pasta
spaghetti, linguine or other long pasta, prefer whole wheat
231.2ml/g rapini (broccoli rabe)
rapini, trimmed and washed
*
15ml olive oil
plus 1 tablespoon extra-virgin olive oil
2cloves garlic
freshly minced
1each shallots
finely chopped, or 1 small red onion
*
0.5each sweet red bell peppers
seeded and slice into thin strips
59ml sundried tomatoes
30ml black olives
pitted and chopped
3each artichoke hearts
marinated, drained and sliced
*
1x salt and black pepper
freshly ground
*
30ml parsley leaves
freshly chopped
0.5each lemon
juice and zest
59ml walnuts
toasted and coarsely chopped
59ml Parmesan cheese

Directions

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.

 

* not incl. in nutrient facts

Reviews

about 5 years

Had some rapini left, so made up this Mediterranean dish with sun-dried tomatoes, olives, marinated artichoke hearts and parmesan cheese.

Sauteed shallots and red bell peppers were yummy additions added into the dish, which worked deliciously well with the classic Mediterranean ingredients. A touch of fresh lemon juice with zest and a sprinkle of Parmesan cheese bound all the flavors together.

A fuss-free and flavorful one pan meal fits a busy day when you don't want to cook up a storm in the kitchen.

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 56434% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 412mg 17%
Total Carbohydrate 25g 25%
Dietary Fiber 6g 23%
Sugars g
Protein 43g
Vitamin A 27% Vitamin C 89%
Calcium 20% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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