Veggie-Style Spaghetti
What's on top of your spaghetti? It will be this onion, olive, caper and wine medley that's downright divine. Use your noodle and give it a try.
Ingredients
- 12 ounce(s) whole wheat spaghetti
- 3 tablespoon(s) extra virgin olive oil, divided
- 5 yellow peppers, peeled and cut into strips
- 1 large red onion, sliced thin
- 2 garlic cloves, minced
- 4 floz dry white wine
- 1/2 cup(s) kalamata olives
- 3 tablespoon(s) capers, rinsed
- 10 3/5 tablespoon(s) flat leaf parsley, divided
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 2 cup(s) cherry tomatoes (left whole)
Instructions
- Prepare spaghetti al dente.
- While pasta is cooking, heat 2 tbsp oil in a Dutch oven.
- Cook peppers and onions over high heat, stirring often, 4 - 5 minutes.
- Add garlic, wine, and stir with a wooden spoon.
- Lower heat to medium.
- Add olives, capers, 1/3 cup parsley, and 1/2 cup water from the pasta pot.
- Add salt and pepper and tomatoes and simmer for one minute.
- Remove from heat.
- Toss cooked and drained spaghetti with remaining 1 tbsp oil and then toss with veggies.
- Garnish with remaining parsley.
Nutrition
Calories: 2099.54kcalCarbohydrates: 321.25gProtein: 57.81gFat: 58.79gSaturated Fat: 4.48gSodium: 1520.86mgFiber: 55.62gSugar: 54.4g
Tried this recipe?Let us know how it was!