Romesco sauce is like a Spanish version of pesto with red peppers and almonds. It pairs very nicely with pasta as a sauce or dressing.

Directions:

  1. Romesco Sauce: In food processor, purée roasted peppers, almonds, oil, vinegar, parsley, garlic, smoked paprika, cayenne, salt and pepper until smooth.
  2. Pasta & Vegetables: In large pot of boiling water, cook pasta according to package Drain, reserving 1/3 cup cooking liquid.
  3. Meanwhile, in large skillet, cook Romesco sauce over medium heat until starting to simmer. Add broccoli, zucchini, yellow pepper and cherry tomatoes; cook for 5 to 7 minutes or until vegetables start to soften.
  4. Stir in tomato paste; cook for 1 minute. Stir in strained tomatoes and cooking liquid; bring to boil. Reduce heat to low and simmer for 2 to 3 minutes or until vegetables are tender; toss with pasta until well coated. Stir in parsley and basil.

Tip: You can roast your own peppers if you like. Place peppers on foil-lined baking sheet. Broil, turning, until lightly charred all over. (Alternatively, preheat grill to high and grease grate well; grill peppers until charred all over.) Place in heatproof bowl; cover with plastic wrap. Let stand for 10 minutes (to make peeling the skins easy). Peel to remove skins.

Makes 4 servings. Per serving: 270 calories, 9 g fat, 1.5 g saturated fat, 0 mg cholesterol, 330 mg sodium, 37 g carbohydrate, 5 g fiber, 8 g sugars, 9 g protein

A Pasta Fits original recipe.

 

Back to recipes

Scroll Up