Pasta With Roasted Red Peppers and Almonds
Need a gluten free and dairy free main course? Pasta With Roasted Red Peppers and Almonds could be a tremendous recipe to try. One serving contains 655 calories, 15g of protein, and 32g of fat. For $3.03 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Real Simple requires almonds, kalamatan olives, orange bell peppers, and thyme leaves. 3369 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns an awesome spoonacular score of 93%. Similar recipes include Pasta with Roasted Red Peppers & Capers, Pasta with Chicken, Roasted Red Peppers & Feta, and Pastan e Fagioli with Roasted Red Peppers and Swiss Chard.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
cup coarsely chopped roasted almonds
cup pitted kalamata olives
kosher salt and black pepper
cup olive oil
red or orange bell peppers, seeded and cut into quarters
pound campanelle or penne
tablespoon fresh thyme leaves
Equipment:
broiler
pot
baking sheet
paper towels
knife
Cooking instruction summary:
Directions Cook the pasta according to the package directions. Reserve cup of the cooking water; drain the pasta and return it to the pot.Meanwhile, heat broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes.Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels.. Cut the flesh into 1-inch pieces.Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, teaspoon salt, and teaspoon black pepper to the pasta and toss to combine (add more cooking water as needed to loosen the sauce).
Step by step:
1. Cook the pasta according to the package directions. Reserve cup of the cooking water; drain the pasta and return it to the pot.Meanwhile, heat broiler.
2. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes.Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels..
3. Cut the flesh into 1-inch pieces.
4. Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, teaspoon salt, and teaspoon black pepper to the pasta and toss to combine (add more cooking water as needed to loosen the sauce).
Nutrition Information:
covered percent of daily need
