Penne with Romesco Sauce

serves 4 (serving size: 1 cup)


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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


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.

Cook pasta according to package directions, omitting salt and fat.

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.

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.

Created date

October 2003

Nutritional Information

Calories 396
Caloriesfromfat 30 %
Fat 14 g
Satfat 1 g
Monofat 8 g
Polyfat 3 g
Protein 12 g
Carbohydrate 58 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 48 mg
Calcium 80 mg