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Monday, September 9, 2013

Meatless Monday: Mediterranean Penne With Roasted Red Peppers and Almonds


It's now September but school has started and we're trying to get into the rhythm of things in our house. I'm leaving earlier now to take the EmmyLu to daycare and I'm getting home around 6 pm after picking up kids at different locations across town from each other.  Ben is doing great with all the changes! He takes the bus to school, spends all day learning, plays on the playground at after care until I get there and is exhausted when we finally get home.

Exhausted kids mean they are hungry the second we walk in the door sometimes so if I can make something the night before, it's a win-win for all of us.

This recipe started from Real Simple Magazine. It called for roasted your own red peppers but the saying goes "nobody has time for that." Well, I wish I did because roasted red peppers aren't  hard at all to make. That's a blog post to come, I guess.  Instead of roasting my own peppers, I opted for a jar of roasted red peppers. I make this the night before and we eat it cold or warm, depending on how hungry I am. My husband likes to add feta to this recipe too.


Mediterranean Penne With Roasted Red Peppers and Almonds
by Real Simple

Ingredients
12 ounces whole wheat penne
1 jar roasted red peppers
3/4 cup pitted kalamata olive, sliced
1/2 cup  coarsely chopped roasted almonds
|1/4 cup olive oil
1 tablespoon fresh thyme leaves
kosher salt and black pepperDirections
Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine (add more cooking water if the pasta seems dry).

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