Romesco Pasta with Olive, Sun-dried Tomatoes & Artichoke Hearts
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 510kcal
Ingredients
- ½ lb. fettuccine or penne whole wheat pasta
- 1-2 oz. black olives sliced or halved
- ½ (6 oz.) jar marinated artichoke hearts drained and roughly chopped
- ¼ (7 oz.) jar julienne cut sun-dried tomatoes
For the romesco sauce:
- ½ (12 oz.) jar roasted red peppers drained
- ½ (14 oz.) can fire-roasted diced tomatoes drained
- ¼ cup almond or cashew butter or other nut or seed butter but NOT peanut butter
- 1 clove garlic crushed
- 1 Tbs. red wine vinegar
- ½ tsp. smoked paprika
- ¼ tsp. cayenne pepper
- salt to taste
Instructions
- Blend all the ingredients in a blender or food processor.
For the pasta:
- Cook the pasta according to the package directions.
- Warm the Romesco sauce a bit in the microwave.
- Drain the cooked pasta and toss with Romesco sauce and all remaining ingredients.
Notes
- If you don’t have fire-roasted tomatoes, you can use regular diced tomatoes. Any type of nut or seed butter will work, but only if it doesn’t have peanuts. Peanuts will have too strong a taste.
- Remaining red peppers, artichoke hearts and sun-dried tomatoes can be added to salads throughout the week. Remaining tomatoes can be frozen for future use.
- Be sure to reserve ½ cup of the sauce for the Hearty Romesco Pressed Sandwich later in the week.
Nutrition
Serving: 3to 4 | Calories: 510kcal | Carbohydrates: 78g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Sodium: 1182mg | Potassium: 1005mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1600IU | Vitamin C: 41mg | Calcium: 179mg | Iron: 6mg