Whole-Wheat Linguine with Saffron and Roasted Red Peppers

Whole-Wheat Linguine with Saffron and Roasted Red Peppers Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates


  • 8 ounces uncooked whole-wheat linguine
  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, cut into thin rings
  • 1/4 teaspoon saffron threads, crumbled
  • 1 garlic clove, minced
  • 1 cup (1 1/2- x 1/4-inch) strips jarred roasted red bell peppers
  • 2 teaspoons capers, drained
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon fresh or 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 20 large curls Parmesan cheese removed with a vegetable peeler (2 ounces)


1. Cook pasta according to package directions. Reserve 1/2 cup cooking liquid; drain.

2. Heat the olive oil in a large nonstick skillet over medium heat. Add onion and saffron; cook until onions are softened (about 5 minutes), stirring frequently. Add garlic; cook until fragrant (about 30 seconds), stirring constantly. Stir in bell peppers, capers, vinegar, thyme, salt, and pepper; cook until heated through (about 3 minutes), stirring occasionally.

3. Add the pasta and the reserved pasta liquid to sauce in the skillet; cook until heated through (about 2 minutes), stirring constantly. Transfer mixture to serving bowls; top with Parmesan curls. Serve immediately.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 357
Fat per serving: 12g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 14g
Carbohydrate per serving: 54g
Fiber per serving: 5g
Cholesterol per serving: 12mg
Iron per serving: 2mg
Sodium per serving: 463mg
Calcium per serving: 191mg

Good to Know

Red bell pepper contains a hefty dose of immunity-boosting vitamin C and brightens up this fiber-filled, whole-wheat pasta dish.