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NEWS
Get healthy Tri-State: Pasta with red peppers, capers a quick and healthy dish
HUNTINGTON -- This recipe for pasta with roasted red peppers and capers is low in calories and only takes 30 minutes to make. The following ingredients make four servings, one cup each.
Ingredients needed are:
8 ounces whole-wheat spaghetti or linguine
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/8 teaspoon crushed red pepper, or to taste
1 seven-ounce jar roasted red peppers, drained, rinsed and finely chopped
2 tablespoons capers, drained and rinsed
Salt and freshly ground pepper to taste
1/4 cup crumbled ricotta salata or feta cheese
Cook pasta in boiling salted water until just tender, eight to 10 minutes or according to package directions.
Meanwhile, heat oil in a large nonstick skillet over medium-low heat. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Remove from heat and add roasted red peppers and capers. Season with salt and pepper.
Reserve 1/2 cup of the pasta-cooking water. Drain the pasta and add to the roasted pepper mixture.
Return pan to the heat, mix in reserved pasta-cooking water and heat through, stirring constantly. Divide pasta between two shallow bowls and sprinkle with ricotta salata (or feta). Serve immediately.
This recipe has 310 calories per serving, 5 grams of fat, 3 milligrams of cholesterol, 53 grams of carbohydrate, 12 grams of protein, 7 grams of fiber, 561 milligrams of sodium and 131 milligrams of potassium.
