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Farfalle with Roasted Red Peppers & Parsley
Farfalle with Roasted Red Peppers & Parsley can be made in less than 15 minutes. In fact, all the prep happens while the pasta water comes to a boil.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 4 Servings
Calories: 436 kcal
Ingredients:
- 12 ounces (340 g) low FODMAP gluten-free farfalle pasta, such as Jovial brand
- 8 ounces (225 g) drained, jarred roasted red peppers, preferably fire roasted, such as Muir Glen,
- 1/4 cup (60 ml) Garlic-Infused Oil, made with olive oil or purchased garlic infused olive oil, such as FODY Foods brand
- 3/4 cup (24 g) roughly chopped flat leaf parsley
- 1/4 cup (34 g) small capers in brine, drained
- Kosher salt
- Freshly ground coarse black pepper
Preparation:
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Bring 5 quarts (4.7 L) of salted water to a boil in a large pot. Add pasta and cook, stirring frequently. While pasta is cooking, drain the roasted peppers and cut into 1/2 inch (12 mm) wide strips. If there are any seeds you can flick them away with your knife; set aside.
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Cook pasta till it is “al dente”, meaning that it should still be slightly firm and not mushy. Drain well.
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Place pasta back in pot. Add the garlic-infused oil, parsley, capers and roasted peppers and toss gently but thoroughly. Season liberally with salt and coarse ground pepper as you toss; serve immediately.
Notes:
Tips
- Read the labels for the roasted peppers to scan for any FODMAPs. We like the 365 Everyday Value Organic Fire Roasted Red Peppers from Whole Foods. The ingredients are simply organic roasted red peppers, water, sea salt, citric acid. Beware of jarred roasted peppers that might contain garlic.
Variations: There are many easy ways to provide additional flavor and texture to this dish. Consider some chopped Kalamata olives, crumbled feta (the dish will no longer be vegan, but will be vegetarian) or a generous sprinkling of grated Parmigiano Reggiano cheese (ditto re: vegan/vegetarian) - or any combination of the above. Fresh chopped tomatoes and fresh basil are perfect to add if making at the end of summer when these are at their peak.
Nutrition Facts
Farfalle with Roasted Red Peppers & Parsley
Amount Per Serving
Calories 436
Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 65g22%
Fiber 3g12%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
