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Maria Helm Sinskey loves the fruity, spicy flavor of Calabrian chiles in this earthy pasta dish; they usually come lightly brined and packed in oil and are available at Italian markets and from dipaloselects.com. If you can’t find them, substitute any chile packed in oil or just crushed red pepper. More Healthy Pasta Recipes

Maria Helm Sinskey
April 2012

Gallery

© Jonny Valiant

Recipe Summary

total:
25 mins
Yield:
4 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then chop.

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  • In a large skillet, heat the oil. Add the garlic, orange zest, chiles and toasted walnuts and cook over low heat until fragrant, 2 minutes. Season with salt and stir in the parsley.

  • In a pot of boiling salted water, cook the linguine until al dente. Reserve 1/2 cup of the cooking water and drain the pasta. Add the linguine and reserved water to the skillet and simmer until the liquid is just absorbed, 2 minutes. Transfer the pasta to a bowl and sprinkle with the cheese. Toss and serve.

Notes

One serving: 225 cal, 24 gm fat, 3 gm sat fat, 2 gm carb, 1 gm fiber, 3 gm protein.

Suggested Pairing

Rich, citrusy Pinot Gris.

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