Pasta with Vegetables and Roasted Red Pepper Romesco
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.
Pasta with Vegetables and Roasted Red Pepper Romesco
Total Time 35 minutes
Servings 4 servings
Calories 270 kcal
Ingredients
Pasta & Vegetables:
- 4 oz farfalle
- 2 cups small broccoli florets
- 1 zucchini sliced
- 1 yellow pepper sliced
- 1 cup halved cherry tomatoes
- 2 tbsp tomato paste
- 1 cup bottled strained tomatoes
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh basil
Romesco Sauce:
- 2 jarred roasted red peppers
- 2 tbsp slivered almonds
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- 1 tbsp packed fresh parsley
- 2 cloves garlic
- 1/4 tsp smoked paprika
- Pinch cayenne pepper
- Pinch each salt and pepper
Instructions
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Romesco Sauce: In food processor, purée roasted peppers, almonds, oil, vinegar, parsley, garlic, smoked paprika, cayenne, salt and pepper until smooth.
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Pasta & Vegetables: In large pot of boiling water, cook pasta according to package Drain, reserving 1/3 cup cooking liquid.
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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.
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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.
Recipe Notes
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.
A SharethePasta.org original recipe.
