Name: Whole-Wheat Linguine with Saffron and Roasted Red Peppers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 4 servings (serving size: 1 cup)
Ingredients: 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 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)

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.

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Whole-Wheat Linguine with Saffron and Roasted Red Peppers

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