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

Lori Longbotham


Ingredient Checklist


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

  • 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.

  • 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.

Nutrition Facts

357 calories; fat 12g; saturated fat 4g; mono fat 6g; poly fat 1g; protein 14g; carbohydrates 54g; fiber 5g; cholesterol 12mg; iron 2mg; sodium 463mg; calcium 191mg.