Penne with Romesco Sauce

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)

Nutritional Information

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

Good to Know

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