MARINATED ROASTED BELL PEPPER PASTA
Serves: 6
Dressing:
2 tbsp (30 mL) fresh lemon juice 1 tbsp (15 mL) apple cider vinegar
1 tbsp (15 mL) balsamic vinegar 1 1/2 tsp (7.5 mL) tamari
1/4 cup (60 mL) olive oil
Salad:
5 red or yellow bell peppers (or peeled bottled peppers)
8 oz (226 g) kamut or whole wheat pasta spirals
Sea salt
1/2 cup (125 mL) pitted black olives, halved
1/3 cup (80 mL) oil-packed sun-dried tomatoes, chopped 1 tbsp (15 mL) coconut oil 1/4 cup (60 mL) almonds, sliced 4 large garlic cloves, sliced 4 cups (1 L) baby spinach, lightly packed
1 tsp (5 mL) tamari
1. For the dressing: Whisk together the lemon juice, cider vinegar, balsamic vinegar, tamari andoil.
2. For the salad: Preheat broiler to high and place bell peppers on a rimmed baking sheet close to the heat. Broil until charred, turning regularly until blackened on all sides. Place peppers in a heatproof bowl or paper bag, seal bowl with plastic wrap or close paper bag. When peppers have cooled, peel off skins, discard seeds and stems, and slice peppers into bite-size pieces. Peeled peppers may be refrigerated, covered, for several days.
3. Cook pasta in a large pot of boiling, salted water just until tender or al dente. Drain, place in a large bowl and add peppers, olives and tomatoes.
4. Warm coconut oil in a frying pan over medium-low heat. Brown almonds in the oil for three minutes, then add garlic and continue to cook, turning, for another 30 seconds. Add spinach and tamari, and stir until spinach wilts. Transfer mixture to the pasta.
5. Pour dressing over the salad. Cover and let stand for one hour at room temperature. Serve at room temperature or cold. May be refrigerated, covered, overnight.