It’s amazing how just a few tender arugula leaves lend a complex, slightly bitter and mustardy edge to this dinner toss.
Mediterranean pasta
This article has not been rated yet.
PREP TIME
20 min
Makes
3 to 4 servings
* PLUS Cooking time: 11 minutes
Ingredients
- 1/2 450-g pkg linguine or fettuccine pasta
- 1 bunch arugula
- 1 red, yellow or orange bell pepper
- 1 small onion
- 1 tbsp olive oil
- 1 garlic clove , minced
- 1/8 tsp salt
- 1/8 to 1/4 tsp hot-red-chili-flakes
- 1/2 cup crumbled feta
- 1/4 cup halved black olives , pitted, preferably kalamata
Instructions
- Bring a large pot of salted water to a boil. When water reaches a full rolling boil, stir in linguine. Cook, stirring often, according to package directions, usually about 11 minutes.
- Meanwhile, thoroughly rinse arugula in cold water, then slice. Seed and thinly slice pepper. Thinly slice onion. While pasta is cooking, heat oil in a large frying pan set over medium heat. Add sweet pepper, onion, garlic, salt and chili flakes. Cook, stirring often, until vegetables have softened, about 8 minutes.
- When pasta is almost done, add arugula and boil with pasta for 1 minute. Then drain both together. Turn pasta and arugula into a large warm pasta bowl. Add vegetables, feta and olives. Toss until evenly mixed. Top with freshly ground black pepper, if you wish. Serve right away.
Nutrition (per serving)
- Calories
- 333,
- Protein
- 10.9 g,
- Carbohydrates
- 48.3 g,
- Fat
- 11.1 g,
- Fibre
- 3.9 g,
- Sodium
- 683 mg.
FILED UNDER: Dinner Healthy Recipes Pasta stovetop Vegetarian world cuisine
