Pasta with Roasted Red Peppers
Barb: Who doesn't love pasta? Katie and I can live "la Vita Dolce" with this recipe, without the typical non-nutritive white pasta cramping our healthy style.
Notes:
1. We like this pasta for it's added health benefits( Lentils, Spelt, Barley, Flaxseed, Oat Fiber). AND we're grateful that it doesn't taste like cardboard. It's a great middle-of-the-road option. 2. Multigrain pasta is healthier when cooked to al dente. |
12 oz. penne pasta (Barilla "Plus," Multigrain from Walmart)*
4 red or green bell peppers, cut into halves lengthwise and seeds removed ¾ cup pitted kalamata olives ¼ cup olive oil, more for roasting peppers ½ teaspoon paprika ¼ teaspoon crushed red pepper flakes, optional parmesan cheese ½ cup chopped roasted almonds Cook pasta until al dente. Drain and return to pot. Meanwhile, preheat oven to 400°. Place peppers on baking sheet lined with parchment paper, cut side down. Brush peppers with olive oil. Roast until blackened, around 20 minutes. Place peppers in covered bowl until cool; pull away skins. Cut peppers into 1-inch pieces. Add the peppers, olives, olive oil and seasoning to pasta and toss. Top with grated parmesan and chopped almonds. |