Romanesque Sauce
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spaghetti
|
*
|
| 3 | large |
sweet bell peppers
|
*
|
| 2 | cloves |
garlic
|
|
| ¼ | cup |
almonds
slivered, toasted |
*
|
| 1 | large |
lemon
zest only |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spaghetti
|
*
|
| 3 | large |
sweet bell peppers
|
*
|
| 2 | cloves |
garlic
|
|
| 59 | ml |
almonds
slivered, toasted |
*
|
| 1 | large |
lemon
zest only |
*
|
Directions
Cut Peppers in half, remove seeds and sear over a burner or under the broiler until thoroughly charred and black.
Place in paper bag and allow to sit for 5 minutes.
When cool, gently peel off the skin.
Meanwhile, place garlic cloves in blender or food processor and mince.
For lemon zest, carefully remove the outer skin, not the bitter tasting white layer, with a vegetable peeler or a grater.
Add peppers, almonds and lemon zest to blender and mix until coarsely chopped.
Spoon over hot or cold pasta.
