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.
Per serving - 233 calories, 4 g fat (17% calories from fat), 10 g protein, 40 g carbohydrate, 4 g fiber, 0 mg cholesterol, 190 mg sodium