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Photo: Victor Protasio
Active Time:20 minsTotal Time:1 hr 40 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 40 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2smallshallots, finely chopped1tablespoonfinely chopped fresh thyme1tablespoonDijon mustard1tablespoonhoney2clovesgarlic, finely chopped2teaspoonsgrated lemon zest, plus more for garnish¼cuplemon juice¾teaspoonsalt¼teaspoonground pepper¼cupgrapeseed oil½cupsun-dried tomatoes in oil, drained and chopped, reserving 1/4 cup oil from jar1poundwhole-wheat penne1mediumred bell pepper, finely chopped2cupsgrape tomatoes, halved lengthwise2cupspacked arugulaCrushed red pepper (optional)
Cook Mode(Keep screen awake)
Ingredients
2smallshallots, finely chopped
1tablespoonfinely chopped fresh thyme
1tablespoonDijon mustard
1tablespoonhoney
2clovesgarlic, finely chopped
2teaspoonsgrated lemon zest, plus more for garnish
¼cuplemon juice
¾teaspoonsalt
¼teaspoonground pepper
¼cupgrapeseed oil
½cupsun-dried tomatoes in oil, drained and chopped, reserving 1/4 cup oil from jar
1poundwhole-wheat penne
1mediumred bell pepper, finely chopped
2cupsgrape tomatoes, halved lengthwise
2cupspacked arugula
Crushed red pepper (optional)
DirectionsPut a large pot of water on to boil. Combine shallots, thyme, mustard, honey, garlic, lemon zest, lemon juice, salt and pepper in a large bowl; stir to mix well. Gradually add grapeseed oil and reserved 1/4 cup oil from sun-dried tomatoes, whisking constantly, until combined and emulsified.Cook pasta according to package directions. Drain and immediately transfer the pasta to the bowl with the dressing; toss to fully coat. Add bell pepper and sun-dried tomatoes; stir to combine. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.Add grape tomatoes and arugula to the pasta mixture and toss to evenly coat. Garnish with additional lemon zest and crushed red pepper, if desired.To make aheadPrepare through Step 2; cover and refrigerate for up to 12 hours.Originally appeared: EatingWell.com, July 2022
Directions
Put a large pot of water on to boil. Combine shallots, thyme, mustard, honey, garlic, lemon zest, lemon juice, salt and pepper in a large bowl; stir to mix well. Gradually add grapeseed oil and reserved 1/4 cup oil from sun-dried tomatoes, whisking constantly, until combined and emulsified.Cook pasta according to package directions. Drain and immediately transfer the pasta to the bowl with the dressing; toss to fully coat. Add bell pepper and sun-dried tomatoes; stir to combine. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.Add grape tomatoes and arugula to the pasta mixture and toss to evenly coat. Garnish with additional lemon zest and crushed red pepper, if desired.To make aheadPrepare through Step 2; cover and refrigerate for up to 12 hours.
Put a large pot of water on to boil. Combine shallots, thyme, mustard, honey, garlic, lemon zest, lemon juice, salt and pepper in a large bowl; stir to mix well. Gradually add grapeseed oil and reserved 1/4 cup oil from sun-dried tomatoes, whisking constantly, until combined and emulsified.
Cook pasta according to package directions. Drain and immediately transfer the pasta to the bowl with the dressing; toss to fully coat. Add bell pepper and sun-dried tomatoes; stir to combine. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
Add grape tomatoes and arugula to the pasta mixture and toss to evenly coat. Garnish with additional lemon zest and crushed red pepper, if desired.
To make ahead
Prepare through Step 2; cover and refrigerate for up to 12 hours.
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)494Calories22gFat67gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
