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.

Pasta with Roasted Peppers

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.