Whole-Wheat Linguine with Saffron and Roasted Red Peppers

Yield: Makes 4 servings (serving size: 1 cup)
Recipe from Health

Recipe Time

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Prep Time:

Nutritional Information

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


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