Categories: pasta

Ingredients

• 2 large red sweet peppers
• 1/2 of a 28-oz.can no-salt-added whole peeled plum tomatoes (1 1/3 cups)
• 1/2 cup whole almonds, toasted
• 3 Tbsp. olive oil
• 2 Tbsp. snipped fresh Italian parsley
• 1 Tbsp. sherry vinegar
• 1 Tbsp. honey
• 2 cloves garlic
• 1/2 tsp. smoked paprika
• 12 oz. dried whole grain pasta
• 1/4 cup grated Parmesan or Romano cheese

Directions

1. Preheat oven to 400 degrees. Lightly oil a baking sheet. Cut sweet peppers in half lengthwise, remove stems, seeds and membranes. Place pepper halves, cut side up, on the prepared baking sheet. Roast 45 minutes or until peppers are soft and skins can be easily removed. Place peppers in a bowl and cover with plastic wrap. Let stand 30 minutes or until cool enough to handle. Peel off and discard skins.
2. For sauce, in a blender or food processor combine roasted peppers, tomatoes, almonds oil, the 2 Tbsp. parsley, the sherry vinegar, honey, garlic, smoked paprika and 1/2 tsp. coarse salt. Cover and blend or process until nearly smooth. (The sauce will have a slightly coarse texture from the almonds.)
3. Transfer sauce to a medium saucepan. Bring to boiling, reduce heat. Simmer 20 minutes.
4. Meanwhile, cook pasta according to package directions; drain. Serve sauce over pasta and sprinkle with cheese, if desired, garnish with additional parsley.

5. per serving- 40g carbs, 290 cal.

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