Mediterranean Spaghetti with Toasted Walnuts Recipe

Name: Mediterranean Spaghetti with Toasted Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces pasta spaghetti, linguine or other long pasta, prefer whole wheat; 8 ounces rapini (broccoli rabe) rapini, trimmed and washed; 1 tablespoon olive oil plus 1 tablespoon extra-virgin olive oil; 2 cloves garlic freshly minced; 1 each shallots finely chopped, or 1 small red onion; 1/2 each sweet red bell peppers seeded and slice into thin strips; 1/4 cup sundried tomatoes; 2 tablespoons black olives pitted and chopped; 3 each artichoke hearts marinated, drained and sliced; 1 x salt and black pepper freshly ground; 2 tablespoons parsley leaves freshly chopped; 1/2 each lemon juice and zest; 1/4 cup walnuts toasted and coarsely chopped; 1/4 cup parmesan, parmigiano-reggiano cheese, grated

Servings: persons

6 ounces pasta spaghetti, linguine or other long pasta, prefer whole wheat
8 ounces rapini (broccoli rabe) rapini, trimmed and washed
1 tablespoon olive oil plus 1 tablespoon extra-virgin olive oil
2 cloves garlic freshly minced
1 each shallots finely chopped, or 1 small red onion
1/2 each sweet red bell peppers seeded and slice into thin strips
1/4 cup sundried tomatoes
2 tablespoons black olives pitted and chopped
3 each artichoke hearts marinated, drained and sliced
1 x salt and black pepper freshly ground
2 tablespoons parsley leaves freshly chopped
1/2 each lemon juice and zest
1/4 cup walnuts toasted and coarsely chopped
1/4 cup parmesan, parmigiano-reggiano cheese, grated

1
Bring a large pot of salted water to a boil.
2
Cook the pasta for about 9 minutes, stir in the rapini, and continue cooking for another 3 minutes.
3
Drain well, and return the pasta with rapini to the pot.
4
Drizzle 1 tablespoon extra-virgin olive oil over and toss well.
5
Set aside.
6
Add 1 tablespoon of olive oil in a large skillet over medium-high heat until hot.
7
Add the garlic and shallots, stirring often, and cook until shallots are browned and soft, about 5 minutes.
8
Stir in the red bell pepper strips, and cook for about 3 minutes until bell peppers just start to become soft.
9
Add the sun-dried tomatoes, olives and artichoke hears, stirring often, and cook until the mixture is hot, 2 to 3 minutes.
10
Transfer the mixture into the pot with pasta and rapini.
11
Add the parsley leaves, lemon juice and zest, and toss until well combined.
12
Season with salt and black pepper to taste
13
Top with Parmesan and wlanuts and serve warm.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 ounces pasta spaghetti, linguine or other long pasta, prefer whole wheat, 8 ounces rapini (broccoli rabe) rapini, trimmed and washed, 1 tablespoon olive oil plus 1 tablespoon extra-virgin olive oil, 2 cloves garlic freshly minced, and more.

Yes, Mediterranean Spaghetti with Toasted Walnuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Spaghetti with Toasted Walnuts

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