After many nights in a row of cooking, I often have the urge to order in or go out to dinner. Last week I was feeling that way, but then I saw that I had asparagus and broccoli in the fridge – I couldn’t just let them spoil, so I decided to cook one more night. I wasn’t going out to the supermarket to get any additional ingredients, so I figured I’d do a pasta dish – always an easy pantry dinner! Knowing that my husband doesn’t usually like pasta cooked at home (he’s not so into spaghetti and tomato sauce), I knew I needed to find something creative to make. I found a delicious-sounding recipe for Fettuccine with Creamy Red Pepper Sauce from Ellie Krieger, and decided I was going to use that as my jumping off point. I didn’t have all the ingredients it called for, so I added sundried tomatoes to the one small roasted red pepper I had left. I also added some beans to add a little more creaminess and protein to the sauce. And instead of fettuccine, I used einkorn pasta. In the end the dish was amazing and my husband was raving about it for days!
Einkorn Pasta with Red Pepper Tomato Sauce
- 1 tablespoon olive oil
- 1/2 small onion, chopped (1/2 cup)
- 1 large garlic clove, coarsely chopped (about 1 teaspoon)
- 4 ounces roasted red peppers, drained, rinsed, and chopped
- 4 sun-dried tomatoes, packed in oil, drained
- 1 cup broccoli florets
- 1/2 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup low-sodium vegetable broth
- 1/2 cup crumbled feta cheese
- 1/4 cup garbanzo beans (chickpeas), preferably no-sodium added
- 8 ounces Einkorn pasta
- Freshly ground pepper to taste
- Heat the oil in a heavy skillet over medium-high heat. Sauté the onion and garlic until soft, about 10 minutes. Add the roasted peppers and sun-dried tomatoes and saute until heated through. Remove from heat and let cool slightly.
- Add the broccoli and asparagus to the pan and sauté for about 10 minutes, until the vegetables are fork-tender. Set aside.
- Place the sauteéd onion, garlic, peppers, and sun-dried tomatoes in the bowl of a food processor with the vegetable stock. Add all but 1 tablespoon of the feta and the beans and process until combined and smooth, about 1-2 minutes.
- Cook the pasta according to package directions. Drain, reserving 1/4 cup pasta water. Toss pasta with the vegetables and sauce, adding the reserved pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with pepper, to taste. (Note: the feta is salty, so you may not need to add salt.) Divide among pasta bowls. Sprinkle with remaining feta cheese.
Nutrition Facts (per serving): 442 calories, 19 g protein, 60 g carbohydrate, 9 g fiber, 13 g total fat, 4.5 g saturated fat, 22 mg cholesterol, 452 mg sodium, 194 mg calcium