Taste of Home
Panzanella Pasta
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings (1 cup each).
We take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. —Ashley Pierce, Brantford, Ontario
Ingredients
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4 ounces uncooked whole wheat spaghetti
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2 tablespoons plus 1/2 cup olive oil, divided
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6 cups cubed French bread (1-inch pieces)
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1/3 cup red wine vinegar
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2 tablespoons Dijon mustard
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1 teaspoon salt
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1/2 teaspoon coarsely ground pepper
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4 cups cherry tomatoes, halved
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2 medium sweet yellow or orange peppers, chopped
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1/2 cup pitted Greek olives
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1/2 cup loosely packed basil leaves, torn
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8 ounces feta or part-skim mozzarella cheese, cut into 1/2-inch cubes
Directions
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1.
Cook spaghetti according to package directions. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add bread cubes; cook and stir 3-4 minutes or until toasted. Remove from heat.
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2.
In a large bowl, whisk vinegar, mustard, salt, pepper and remaining 1/2 cup oil until blended. Add tomatoes, peppers, olives and basil; toss lightly.
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3.
Drain spaghetti and add to tomato mixture. Add toasted bread cubes and cheese; toss to combine. Serve immediately.
Nutrition Facts
1 cup: 297 calories, 18g fat (5g saturated fat), 17mg cholesterol, 739mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 7g protein.
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