Mediterranean pasta
0
- Prep Time20 min
- Total Time20 min
- Makes3 to 4 servings
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 10.9g, Carbohydrates 48.3g, Fat 11.1g, Fibre 3.9g, Sodium 683mg.
It's amazing how just a few tender arugula leaves lend a complex, slightly bitter and mustardy edge to this dinner toss.
