Go Back
Print

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

  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.

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.