03/18/2026
Roasted Red Pepper Pasta
Ingredients:
•3 cups (15.78 oz) fresh red bell peppers, whole (6 greens)
•2 tbsp minced shallots (2 condiments)
•2 cloves garlic, whole in peel (2 condiments)
•1 cup unsweetened almond milk (1 condiment)
•4 tsp olive oil (4 healthy fats)
•1/4 tsp. sea salt (1 condiments)
•1/4 tsp. ground black pepper (1 condiment)
•1 tbsp. almond flour (3 condiments)
•2 Tbs grated parmesan, for garnish (2 condiments)
For the Zucchini Noodles:
•3 cups (11.94 oz) zucchini, ends cut off and spiralized or cut into noodles (6 greens)
Directions:
1. Heat oven to broil.
2. Place the bell peppers on a baking sheet lined with tin foil or parchment paper.
3. Place the sheet in the oven and roast until charred. Flip over, then continue to roast until all sides have been charred. Remove from oven and let cool.
4. Peel away charred skin, seeds and stems on the red pepper. Set aside.
5. Add the roasted bell peppers, shallots, and garlic to a blender with almond milk, olive oil, sea salt, pepper, almond flour, and blend until smooth.
6. Heat a large skillet over medium high heat. When the skillet is hot, add the sauce and cook for 3-4 minutes, until heated through.
Add the zucchini noodles to the sauce in the skillet and toss. Cook until soften, but not falling apart. Be careful not to overcook.
Makes 4 servings
Per serving:
3 vegetables,
3 condiments,
1 fat
