Panzanella Pasta

  Lunch

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.

Panzanella Pasta

Average Rating: 4.5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings (1 cup each).

Ingredients

  • 4 ounces uncooked whole wheat spaghetti
  • 2 tablespoons plus 1/2 cup olive oil, divided
  • 6 cups cubed French bread (1-inch pieces)
  • 1/3 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 4 cups cherry tomatoes, halved
  • 2 medium sweet yellow or orange peppers, chopped
  • 1/2 cup pitted Greek olives
  • 1/2 cup loosely packed basil leaves, torn
  • 8 ounces feta or part-skim mozzarella cheese, cut into 1/2-inch cubes

Instructions

  • 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.
  • 2. In a large bowl, whisk vinegar, mustard, salt, pepper and remaining oil until blended. Add tomatoes, peppers, olives and basil; toss lightly.
  • 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.

Tags