Ribbons with Romanesque Sauce

Serves 5 | Prep Time 15 minutes | Cook Time 15 minutes

Ingredients

Directions

To roast peppers, place over a burner or under the broiler until thoroughly charred and black, rotating occasionally. While the peppers are roasting, place the garlic cloves in a blender or food processor and mince. When the peppers are done place them in a paper bag and allow to sit for 5 minutes. When cool, rinse under cold water. Gently peel off the skin, and discard. Remove seeds, and discard. Chop the peppers coarsely. Add peppers, almonds, salt, black pepper and lemon peel to blender and mix until coarsely chopped.

Cook pasta as package directs, drain and spoon sauce over. Serve hot or cold.

Nutritional Info

Related Recipes

American, Condiments, Good/High Fiber, Good/High Protein, Macrobiotic, Main Course, No Sweetener Added, Pasta, Vegan