Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 15 minutes | 15 minutes | 4 servings | 2 C pasta |
| 8 oz whole-wheat rotini (spiral) pasta | | ½ C whole natural almonds, unsalted | | 1 jar (12 oz) roasted red peppers | | 1 Tbsp garlic, roughly chopped (about 2–3 cloves) | | ⅛ tsp ground cayenne pepper | | 1 tsp paprika | | 1 Tbsp dried basil or parsley | | 1 tsp red wine vinegar | | ½ tsp salt | | Ground black pepper, to taste | | | calories | 322 | | Total fat | 10 g | | Saturated fat | 1 g | | Cholesterol | 0 mg | | Sodium | 383 mg | | Total fiber | 9 g | | Protein | 12 g | | Carbohydrates | 49 g | | Potassium | 47 mg | |
Directions -
| 1 | In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. | -
| 2 | Add pasta, and cook according to package directions for the shortest recommended time, about 10 minutes. Drain pasta. | -
| 3 | While the pasta cooks, toast almonds in a toaster oven or regular oven at 350 °F until lightly toasted, about 5–8 minutes. Set aside to cool. | -
| 4 | Meanwhile, in a food processor or blender, add roasted red peppers and liquid, garlic, cayenne pepper, paprika, basil, vinegar, salt, and pepper. Blend until smooth, 1–2 minutes. | -
| 5 | Add cooled almonds to the sauce in the processor. Pulse until the almonds are chunky. | -
| 6 | After draining the pasta, return to pot. Add almond sauce. Toss until pasta is well coated. | -
| 7 | Divide into four equal portions (about 2 cups each). | Tip: Try adding chicken or seafood—or, for a vegetarian meal, just add cooked lima beans or edamame (green soybeans). |
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