Roasted Red Pepper Pasta
Servings: 8 servings
This whole wheat based, vegetarian meal is a perfect addition to meatless monday. It is a wonderful side dish to grilled meats as well.
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Ingredients
- 1 box (15 oz) whole wheat spaghetti
- 1 jar (12 oz) roasted red peppers
- 1-2 garlic cloves
- 1 small white onion
- 1/2 cup walnuts, shelled, whole or pieces
- 1/2 cup grated Parmesan cheese (optional)
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- red pepper flakes to taste
Instructions
- Bring 5 quarts of water to boil in large pot or dutch oven. When water boils, add 1 tablespoon kosher salt and spaghetti, broken in half if desired. Stir pasta occasionally to prevent sticking. Cook until spaghetti is desired done-ness, about 10 to 12 minutes. The whole wheat pasta takes a little longer to cook completely.
- Meanwhile, Slice onion and smash garlic clove. Add olive oil to saute pan and warm over medium to medium high heat until hot but not smoking. Add onion and garlic, and cook until fragrant and soft, stirring occasionally, about 5 minutes.
- Using food processor, regular blender or immersion blender, chop peppers (with juice), walnuts, cooked garlic and onions. Mixture should be very fine. Add red pepper flakes to taste and vinegar before whirring again. Put pepper mixture in serving bowl.
- Reserve 1/2 cup of the spaghetti liquid and drain spaghetti well. Add to serving bowl, and, using tongs or forks, mix well. Sprinkle with Parmesan if desired, and mix again.
- Serve warm, cold, or at room temperature, using reserved cooking liquid to loosen up the spaghetti if desired.