Recipe Source: Deliciously Healthy Dinners
Prep time
Cook time
Yields
Serving Size
15 minutes
15 minutes
4 servings
2 C pasta
8 oz whole-wheat rotini (spiral) pasta
½ C whole natural almonds, unsalted
1 jar (12 oz) roasted red peppers
1 Tbsp garlic, roughly chopped (about 2–3 cloves)
⅛ tsp ground cayenne pepper
1 tsp paprika
1 Tbsp dried basil or parsley
1 tsp red wine vinegar
½ tsp salt
Ground black pepper, to taste
322
calories
10 g
Total fat
1 g
Saturated fat
0 mg
Cholesterol
383 mg
Sodium
9 g
Total fiber
12 g
Protein
49 g
Carbohydrates
47 mg
Potassium
Directions
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
Add pasta, and cook according to package directions for the shortest recommended time, about 10 minutes. Drain pasta.
While the pasta cooks, toast almonds in a toaster oven or regular oven at 350 °F until lightly toasted, about 5–8 minutes. Set aside to cool.
Meanwhile, in a food processor or blender, add roasted red peppers and liquid, garlic, cayenne pepper, paprika, basil, vinegar, salt, and pepper. Blend until smooth, 1–2 minutes.
Add cooled almonds to the sauce in the processor. Pulse until the almonds are chunky.
After draining the pasta, return to pot. Add almond sauce. Toss until pasta is well coated.
Divide into four equal portions (about 2 cups each).
Tip:
Try adding chicken or seafood—or, for a vegetarian meal, just add cooked lima beans or edamame (green soybeans).
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