Penne with Romesco Sauce
- 1 1/2 pounds red bell peppers
- Cooking spray
- 8 ounces penne pasta
- 1 slice white bread
- 1 garlic clove, halved
- 1 tablespoon olive oil
- 1/2 cup slivered almonds, toasted
- 1 tablespoon sherry vinegar
- 1/4 teaspoon crushed red pepper
- 2 tablespoons chopped fresh parsley
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.
Cook pasta according to package directions, omitting salt and fat.
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.
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.
- Yield: serves 4 (serving size: 1 cup)
|Calories per serving:||396|
|Caloriesfromfat per serving:||30%|
|Fat per serving:||14g|
|Saturated fat per serving:||1g|
|Monounsaturated fat per serving:||8g|
|Polyunsaturated fat per serving:||3g|
|Protein per serving:||12g|
|Carbohydrate per serving:||58g|
|Fiber per serving:||7g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||4mg|
|Sodium per serving:||48mg|
|Calcium per serving:||80mg|