Pasta With Roasted Red Peppers and Almonds: A Vibrant and Flavorful Dish

This delightful pasta recipe combines the sweetness of roasted red peppers with the crunch of almonds, creating a harmonious blend of flavors and textures. Perfect for a quick weeknight meal or a gathering with friends, this dish is sure to impress. Here’s a simple recipe to enjoy, along with its nutritional data.

But the more I study nutrition, and the latest research from plant based medical doctors, the more I shy away from the norm. So this week something a little different from the kitchens of “Real Simple” Enjoy this Italian dish and try a meatless night once a week.

Ingredients:

12 oz (340g) pasta (such as penne, fusilli, or farfalle)
2 large red bell peppers
½ cup (75g) blanched almonds
3 cloves garlic, minced
¼ cup (60ml) olive oil, plus extra for drizzling
½ tsp red pepper flakes (optional, for heat)
½ cup (15g) chopped fresh parsley
½ cup (50g) grated Parmesan cheese, plus extra for serving
Salt and pepper, to taste
2 tbsp (30ml) lemon juice

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Instructions:

Roast the Red Peppers: Preheat your oven to 450°F (230°C) or turn on the broiler. Place the bell peppers on a baking sheet lined with parchment paper. Drizzle with a little olive oil and roast for 20-25 minutes, turning occasionally, until the peppers are charred and blistered on all sides. Alternatively, you can char the peppers directly over a gas flame on the stove-top.

Prepare the Peppers: Transfer the roasted peppers to a bowl, cover it with plastic wrap, and let them steam for about 10 minutes. This will make it easier to peel them. After steaming, peel the peppers, remove the seeds and stems, and chop them coarsely.

Toast the Almonds: In a dry skillet, toast the blanched almonds over medium heat for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them. Transfer the almonds to a cutting board and chop them coarsely.

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water before draining the pasta.

Make the Sauce: In a large skillet, heat ¼ cup of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and cook for about 1 minute, until fragrant. Add the chopped roasted red peppers, toasted almonds, parsley, Parmesan cheese, lemon juice, and the reserved pasta water. Stir to combine and season with salt and pepper to taste.

Combine and Serve: Add the cooked pasta to the skillet with the sauce and toss everything together until the pasta is well coated. If the sauce is too thick, add a little more pasta water to reach your desired consistency. Divide the pasta among plates, drizzle with a little more olive oil, and sprinkle with additional Parmesan cheese if desired. Enjoy your vibrant Pasta With Roasted Red Peppers and Almonds!

Nutritional Data (per serving):

Calories: 620
Total Fat: 28g (43% DV)
Saturated Fat: 5g (25% DV)
Cholesterol: 10mg (3% DV)
Sodium: 360mg (15% DV)
Total Carbohydrate: 72g (24% DV)
Dietary Fiber: 6g (24% DV)
Sugars: 5g
Protein: 20g (40% DV)

DV = Daily Value, based on a 2000-calorie diet

This Pasta With Roasted Red Peppers and Almonds is a delightful and flavorful dish that’s perfect for any occasion. The combination of sweet roasted peppers, crunchy almonds, and a touch of heat from the red pepper flakes creates a harmonious blend of flavors that will leave you craving more. Buon appetito!

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