1400 700 vegan pastaputtanesca hero 1

Pasta Puttanesca

with Grape Tomatoes and Asparagus

dinner

Italian Dinner Pasta Hearty Vegetables Leafy Greens Nut-Free Spring Recipes Quick and Easy Summer Recipes Seasonal Menu Winter Recipes Comfort Foods
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
530
FAT
24g
CARBOHYDRATES
73g
PROTEIN
17g

MAIN INGREDIENTS

  1. 6 oz whole wheat fettuccine
  2. 2 cloves garlic
  3. 2 tbsp capers
  4. ⅓ cup Kalamata olives
  5. 6 oz asparagus
  6. 4 oz cherry tomatoes
  7. 1 can diced tomatoes
  8. 1 tsp dried oregano
  9. ¼ tsp crushed red pepper
  10. 2 oz baby arugula
  11. 2 tbsp Follow Your Heart® organic balsamic vinaigrette
  12. 1 tbsp vegan parmesan
  13. 1 tbsp + 2 tsp olive oil*
  14. Salt*
  15. *Not included
Allergens: coconut, soy, wheat

TOOLS

  • Large skillet
  • Large pot

INSTRUCTIONS

1
Cook the pasta

Bring a large pot of salted water to a boil. Once boiling, add the whole wheat fettuccine and cook until al dente, about 7 to 10 minutes. Reserve ¼ cup of the pasta water and then drain. Toss the fettuccine with 1 tsp olive oil to prevent from sticking.

2
Prepare the vegetables

Thinly slice 2 cloves garlic. Roughly chop the capers. Check the Kalamata olives for pits and then roughly chop. Trim 1 inch from the bottom of the asparagus, then chop the stalks into 2 inch long pieces. Halve the grape tomatoes. Drain the diced tomatoes.

3
Sauté the aromatics

Add 1 tbsp olive oil to a large skillet over medium-high heat. Once hot, add the sliced garlic, chopped capers, chopped olives, oregano, and as much or as little of the crushed red pepper as you’d like. Cook until the garlic has softened slightly, about 1 to 2 minutes.

4
Simmer the sauce

Add the diced tomatoes, reserved pasta water, and 1 tsp olive oil to the skillet. Cook until the liquid reduces, about 3 to 5 minutes. Add the asparagus and grape tomatoes to the skillet. Cook until the asparagus is bright green and the tomatoes soften, about 3 to 5 minutes.

5
Add the fettuccine

Add the cooked fettuccine to the puttanesca sauce. Using tongs, toss the pasta puttanesca in the skillet and simmer until the sauce thickens and coats the pasta, about 2 to 4 minutes.

6
Serve

In a medium bowl, combine the arugula and balsamic vinaigrette. Toss to combine. Divide the pasta puttanesca between large plates and sprinkle with parmesan. Serve alongside the arugula salad.