Whole-Wheat Linguine With Saffron And Roasted Red Peppers

• 8 ounces uncooked whole-wheat linguine
• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, cut into thin rings
• 1/4 teaspoon saffron threads, crumbled
• 1 garlic clove, minced
• 1 cup (1 1/2- x 1/4-inch) strips jarred roasted red bell peppers
• 2 teaspoons capers, drained
• 1 teaspoon red wine vinegar
• 1/2 teaspoon fresh or 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 20 large curls Parmesan cheese removed with a vegetable peeler (2 ounces)

1. Cook pasta according to package directions. Reserve 1/2 cup cooking liquid; drain.
2. Heat the olive oil in a large nonstick skillet over medium heat. Add onion and saffron; cook until onions are softened (about 5 minutes), stirring frequently. Add garlic; cook until fragrant (about 30 seconds), stirring constantly. Stir in bell peppers, capers, vinegar, thyme, salt, and pepper; cook until heated through (about 3 minutes), stirring occasionally.
3. Add the pasta and the reserved pasta liquid to sauce in the skillet; cook until heated through (about 2 minutes), stirring constantly. Transfer mixture to serving bowls; top with Parmesan curls. Serve immediately.

linguine, extravirgin olive oil, red onion, saffron threads, garlic, red bell peppers, capers, red wine vinegar, thyme, kosher salt, freshly ground black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/whole-wheat-linguine-with-saff (may not work)