Mediterranean Penne with Roasted Red Peppers and Almonds

A vegetarian meal with Mediterranean flair.  If you’re not a fan of olives, substitute in chopped artichokes and/or a sprinkle of feta cheese.  This recipe serves 4 and is ready in 20 minutes.  A quick side salad will make your Meatless Monday meal a cinch to get on the table.

What you’ll need:

  • 12 ounces penne pasta (or other short pasta)
  • 4 red or orange bell peppers, cut into quarters, seeds removed
  • 3/4 cup pitted kalamata olives
  • 1/2 cup coarsely chopped roasted almonds
  • 1/4 cup olive oil
  • 1 tablespoon thyme (fresh, if available)
  • salt and pepper

What you’ll do:

  • Cook the pasta according to package directions.  Once pasta is cooked, reserve 1/4 cup of the cooking water and drain the pasta.
  • Return the pasta to the pot.
  • While the pasta is cooking, heat the broiler and place the peppers on a baking sheet, skin side up.
  • Broil the peppers until blacked, about 8 to 10 minutes.
  • When cool enough to handle, scrap off the charred skin and cut into 1-inch strips.
  • To the pasta, add the peppers, olives, almonds, olive oil and 2 tablespoons of  the reserved cooking water.  Season with thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • If the pasta seems dry, add a little more cooking water.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!

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