In the middle of a summer week, where the temperature is rising, motivation to cook a quick and healthy dinner is hard to find. On nights like these choose an elegant but simple pasta dish that can be put together in under 20 minutes. Light and vegetarian, this meal is made with briny olives, capers, and your favorite jarred marinara sauce. Fragrant green parsley and finely grated lemon zest add freshness and texture. Sound delicious? You can make this tonight - you'll find the recipe if you only read more

Linguine with Caper and Green Olive Sauce
From Real Simple magazine

1 tablespoon olive oil
2 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 26-ounce jar marinara sauce
1 6.75-ounce jar Spanish olives, drained and roughly chopped
1 3.5-ounce jar capers, drained and roughly chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped
1/2 teaspoon lemon zest
1 1-pound box linguine

1. Heat the olive oil, garlic, and crushed red pepper in a large saucepan over medium heat until fragrant, about 2 minutes.
2. Add the marinara sauce, olives, capers, parsley, and lemon zest. Reduce heat to low and simmer for about 15 minutes.
3. Meanwhile, cook the linguine according to the package instructions.
4. Drain and add the linguine to the sauce, tossing to coat. Transfer to a large serving dish and serve family-style.

Serves 4-6.

Note: capers and olives are often packed in brine, which can make a dish very salty. If you are watching your salt intake, rinse them before cooking.

NUTRITION PER SERVING: CALORIES 520(21% from fat); FAT 12g (sat 2g); PROTEIN 16mg; CHOLESTEROL 0mg; CALCIUM 90mg; SODIUM 1633mg; FIBER 5g; CARBOHYDRATE 88g; IRON 5mg

Print recipe with images | without images