Recipes

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.
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Course Pasta, Rice & Grains
Cuisine Continental

Servings 6 servings
Calories 2099.54 kcal

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

Keyword Dinner Parties, Holiday, Seasonal, Tomato
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