Directions:
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a baking sheet coated with cooking spray; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand until cool. Peel and chop.
- Cook pasta according to package directions, omitting salt and fat.
- Rub both sides of bread with garlic halves; brush with oil. Mince garlic; set aside. Heat a small skillet over medium-high heat; add bread. Cook 45 seconds per side or until lightly brown.
- Combine bell peppers, bread, garlic, almonds, vinegar, and crushed red pepper in a food processor. Process until smooth. Combine pasta and sauce in a large bowl; toss gently to coat. Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 990.86 Kcal (4149 kJ) | ||
| Calories from fat | 559.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.16g | 96% | |
|---|---|---|---|
| Sodium | 172.82mg | 7% | |
| Potassium | 1167.72mg | 25% | |
| Total Carbs | 77.48g | 26% | |
| Sugars | 30.11g | 120% | |
| Dietary Fiber | 25.95g | 104% | |
| Protein | 27.79g | 56% | |
| Vitamin C | 556.2mg | 927% | |
| Vitamin A | 13.6mg | 454% | |
| Iron | 235.4mg | 1308% | |
| Calcium | 405.8mg | 41% | |
| Amount Per 100 g | |||
| Calories | 94.57 Kcal (396 kJ) | ||
| Calories from fat | 53.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 96% | |
|---|---|---|---|
| Sodium | 16.49mg | 7% | |
| Potassium | 111.45mg | 25% | |
| Total Carbs | 7.39g | 26% | |
| Sugars | 2.87g | 120% | |
| Dietary Fiber | 2.48g | 104% | |
| Protein | 2.65g | 56% | |
| Vitamin C | 53.1mg | 927% | |
| Vitamin A | 1.3mg | 454% | |
| Iron | 22.5mg | 1308% | |
| Calcium | 38.7mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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