Linguine with Red Bell Peppers and Kalamata Olives

Linguine with Red Bell Peppers and Kalamata Olives

4 Servings 20 min Cook

Macros/Serving: 462 Calories

Ingredients

1/4 Tsp Crushed Red Pepper Flakes
3 Tbsp Olive Oil
3 Clove Garlic
8 Oz Whole Wheat Pasta
1 Cup, grated Parmesan Cheese
2 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
1 Tbsp Balsamic Vinegar
16 Jumbo Olives
10 Tbsp, chopped Basil

Directions

Stem,seed the red bell peppers and cut them into 1/3 inch cubes.

Pit the olives and cut them into quarters.

Press the garlic cloves without the juice running out.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite.

Drain, reserving 1 cup cooking liquid.

Meanwhile, heat oil in large nonstick skillet over medium-high heat.

Add bell peppers, olives, garlic, and crushed red pepper.

Saute until bell peppers are tender, 4 to 5 minutes.

Add pasta, 1/2 cup reserved pasta cooking liquid, 1 cup basil, 1 cup cheese, and vinegar.

Toss until sauce coats pasta, adding more reserved cooking liquid by 1/4 cupfuls if dry, about 1 minute.

Season to taste with salt and pepper.

Transfer to bowl.

Sprinkle with remaining 1/4 cup basil and serve, passing additional cheese.

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