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Spaghetti With Roasted Red Peppers, Walnuts and Goat Cheese

Spaghetti With Roasted Red Peppers, Walnuts and Goat Cheese

Nutrition Facts
  • cal. (kcal) 419
Spaghetti With Roasted Red Peppers, Walnuts and Goat Cheese
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Carb Grams Per Serving: 50

Ingredients

  • 8 ounces whole-wheat spaghetti
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 medium onion, thinly sliced
  • 2 tablespoons tomato paste
  • 4 jarred roasted red peppers, finely chopped
  • 1 teaspoon sugar
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/3 cup finely chopped walnuts, toasted
  • 3 ounces fresh goat cheese, crumbled

Directions

  1. Cook spaghetti according to package directions, reserving 1 1/2 cups pasta water; drain.
  2. Meanwhile, heat oil in a large saucepan over medium-high heat. Add garlic and onion and cook until softened, about 5 minutes. Stir in tomato paste, roasted red peppers and sugar and cook until just thickened, about 2 minutes. Transfer red pepper mixture to a blender; process until smooth.
  3. Return pan to stove, add thyme and red pepper flakes and cook over medium-low heat until fragrant, about 1 minute. Add spaghetti, red pepper puree and salt to pan, stirring to combine. Add reserved pasta water and cook over medium-low heat until sauce just clings to spaghetti, about 2 minutes. Sprinkle with walnuts and goat cheese.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 419 cal., 20 g total fat (6 g sat. fat), 50 g carb. (6 g fiber), 15 g pro.

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