Yield
serves 4 (serving size: 1 cup)

Enjoy a quick, guilt-free, and nutrient-rich pasta dish. Asparagus is a great source of folate, which is crucial for heart health.

How to Make It

Step 1

Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a baking sheet coated with cooking spray; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand until cool. Peel and chop.

Step 2

Cook pasta according to package directions, omitting salt and fat.

Step 3

Rub both sides of bread with garlic halves; brush with oil. Mince garlic; set aside. Heat a small skillet over medium-high heat; add bread. Cook 45 seconds per side or until lightly brown.

Step 4

Combine bell peppers, bread, garlic, almonds, vinegar, and crushed red pepper in a food processor. Process until smooth. Combine pasta and sauce in a large bowl; toss gently to coat. Garnish with parsley.

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