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.
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
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.