Whole wheat spaghetti with red peppers, arugula, and feta
- Vegetarian
- Energy Kcal 550
- Carbohydrates g 61.6
- of which sugars g 11.5
- Protein g 18.6
- Fats g 25.5
- of which saturated fat g 8.18
- Fiber g 11.5
- Cholesterol mg 26
- Sodium mg 974
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
PRESENTATION
Bring a taste of the Mediterranean to your kitchen with this whole wheat spaghetti dish featuring red peppers, arugula, and feta cheese. Seriously, it's super tasty. This Greek-inspired recipe is perfect for those looking for something light and satisfying. You've got that nutty whole wheat spaghetti, which is a great start, mixed with the crisp freshness of arugula. And you know, the red peppers offer a sweet punch that really really pairs beautifully with the creamy, tangy feta cheese. It's pretty much like having a refreshing salad turned into a pasta dish, where everything mingles together to create a colorful, colorful plate.
This meal is ideal for those warmer days when you're craving something fresh yet filling. I mean, the addition of cherry tomatoes brings a juicy burst of flavor, which is great. If you're feeling adventurous, try adding some sausage for an extra layer of hearty goodness. But listen, the vegetarian version? It is satisfying on its own, no question. The feta cheese brings a salty, creamy dimension that ties everything together perfectly.
The whole wheat spaghetti offers not just a healthier alternative but also a nutty depth that regular pasta just doesn't have. For busy evenings, this recipe is a real winner—pretty simple and quick to prepare. It combines fresh greens with rich cheese, making it a crowd-pleaser. Plus, you know, it’s versatile enough to serve cold. So here's the thing: it's a fantastic option for a summer picnic or next-day lunch. Just pack it up, and you'll enjoy the same tasty goodness.
With its easy preparation and colorful Mediterranean flavors, this dish is a go-to for anyone seeking quick dinner ideas that break the usual mold of pasta dishes. It's a perfect blend of bold ingredients that come together for a meal that's both satisfying and refreshing. Ideal for those wanting a twist on traditional pasta recipes, for real.
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- INGREDIENTS
- Whole wheat Spaghetti pasta 11.3 oz (320 g)
- Red peppers 3 cups (450 g)
- Arugula 1.67 cups (50 g)
- Feta cheese 5.3 oz (150 g)
- Cherry tomatoes 1 cup (150 g)
- Rosemary to taste
- Sage to taste
- Thyme to taste
- Extra virgin olive oil 4 tbsp (60 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Whole wheat spaghetti with red peppers, arugula, and feta
To prepare whole wheat spaghetti with red peppers, arugula, and feta, start by washing and drying herbs and vegetables. Then finely chop thyme, sage, and rosemary 1, and proceed by cutting the peppers in half. Remove the green stem 2 and the white filaments 2 as well as the seeds inside. Finally, cut them into thin strips 3 and set aside.
Now cut the cherry tomatoes in half 4 and set them aside as well. Cut the feta into strips, then into cubes 5, and add it to a bowl with the arugula 6.
Pour 20 g (1.4 tbsp) of oil 7 and mix the ingredients. Set aside and in the meantime bring a pot of water to a boil, which will be used for cooking the pasta. When it boils, salt it. Proceed with the preparation of the sauce: take a large-bottomed non-stick pan and sauté the garlic with the remaining amount of oil (40 g or 2.8 tbsp) 8. Once it is golden, remove it and add the chopped herbs 9.
Add the peppers 10 and cook over moderate heat for about 12-13 minutes, adding a ladle of hot water to aid cooking 11. Then add the cherry tomatoes 12, season with salt and pepper, and let cook for another 2 minutes. Continue stirring the ingredients to ensure even cooking.
Now cook the whole wheat spaghetti 13 and at the end of cooking, drain them directly into the pan with the sauce 14. Add the arugula and feta 15.
Mix the ingredients well 16 to make them uniform 17, then plate your whole wheat spaghetti with red peppers, arugula, and feta 18!