Pasta With Roasted Red Peppers and Almonds
Serves 4| Hands-On Time: | Total Time:
- Cook the pasta according to the package directions. Reserve ¼ 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, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine (add more cooking water as needed to loosen the sauce).
- Per Serving
- Calories 558
- Fat 24g
- Sat Fat 3g
- Cholesterol 0mg
- Sodium 469mg
- Protein 16g
- Carbohydrate 75g
- Sugar 9g
- Fiber 8g
- Iron 5mg
- Calcium 78mg
What does this mean? See Nutrition 101 .
If you have a gas stove, you can also char the peppers over a high flame on one of the burners. Place the whole pepper directly on the burner and use tongs to turn it as it blackens.