Pasta con Frutos Secos

Pasta con Frutos Secos is a delightful vegetarian Spanish dish that combines the rich flavors of nuts and vegetables with al dente pasta. This hearty meal is perfect for a satisfying lunch or dinner, showcasing the essence of Mediterranean cuisine.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Olive oil - 3 tablespoons
• Garlic - 3 cloves, minced
• Red bell pepper - 1, diced
• Zucchini - 1, diced
• Cherry tomatoes - 200 grams, halved
• Mixed nuts (almonds, walnuts, hazelnuts) - 50 grams, roughly chopped
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - to taste (optional)
• Grated Parmesan cheese - for serving (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced red bell pepper and zucchini to the skillet. Cook for 5-7 minutes until the vegetables are tender.
4. Stir in the halved cherry tomatoes and cook for an additional 3-4 minutes until they start to soften.
5. Add the cooked pasta to the skillet along with the chopped mixed nuts. Toss to combine, adding a bit of reserved pasta water if needed to help the sauce coat the pasta.
6. Season with salt, black pepper, and red pepper flakes to taste. Remove from heat and stir in the chopped parsley.
7. Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 570
• Protein: 15 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from nuts, promoting heart health.
• High in fiber from vegetables, aiding digestion.

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