Penne Romesco
Lemony Arugula Salad
Ingredients
- 5 oz whole wheat penne pasta (see Note)
- 3 Tbsp slivered almonds
- 1 cup roasted red peppers
- 1 small clove garlic, crushed
- 1 Tbsp olive oil
- 2 tsp lemon juice
- ¼ tsp smoked paprika (or use regular)
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Cook pasta according to package directions. Meanwhile, toast nuts in a dry skillet over medium heat 5 minutes or until fragrant.
- Process nuts, roasted peppers, garlic, oil, lemon juice, paprika, salt, and pepper in a blender or food processor until smooth, scraping sides as needed.
- Transfer sauce to a large skillet; cook over low heat until sauce begins to bubble. Add pasta; toss. Divide between 2 plates; top with Lemony Arugula Salad recipe.
Side Dish Ingredients
- 1 Tbsp extra virgin olive oil
- ½ tsp lemon zest
- 2 tsp lemon juice
- ¾ tsp honey
- ⅛ tsp salt
- ⅛ tsp pepper
- 3 cups baby arugula
- 3 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Whisk together oil, lemon zest, lemon juice, honey, salt, and pepper; add arugula and cheese; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
382
|
119
|
501
|
| Fat (g) | 14 | 9 | 23 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 12 | 4 | 16 |
| Carb (g) | 59 | 6 | 65 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 416 | 300 | 716 |
Quick & Healthy Meal Plan
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