 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 1/2 pounds red bell peppers |
cooking spray |
8 ounces penne pasta |
1 slice white bread |
1 garlic clove, halved |
1 tablespoon olive oil |
1/2 cup slivered almonds, toasted |
1 tablespoon sherry vinegar |
1/4 teaspoon crushed red pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a baking sheet coated with cooking spray; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand until cool. Peel and chop.
2. Cook pasta according to package directions, omitting salt and fat.
3. Rub both sides of bread with garlic halves; brush with oil. Mince garlic; set aside. Heat a small skillet over medium-high heat; add bread. Cook 45 seconds per side or until lightly brown.
4. Combine bell peppers, bread, garlic, almonds, vinegar, and crushed red pepper in a food processor. Process until smooth. Combine pasta and sauce in a large bowl; toss gently to coat. Garnish with parsley.
|
|