5. In a small skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the cumin, coriander, garam masala, chile powder and red chiles. Fry for 1 minute then add the garlic, marjoram and oregano. Fry for 2 minutes, until the raw aroma of garlic disappears. Remove from the heat and set aside.

6. Purée the roasted peppers in a food processor. Add all of the fried spices, cilantro, lemon juice, salt and pepper then let the machine blend the ingredients together. Slowly pour in the remaining oil while the machine runs, until the sauce is creamy. Adjust the amount of lemon juice and salt as desired. Set aside.

Penne and Vegetables with Roasted Pepper Sauce [Indian Vegetarian Recipe]

This alternative to spaghetti is healthy and light. The sauce is made with roasted red bell peppers that are lightly seasoned and red chile powder that blended together until smooth. A variety of fresh vegetables and pasta are tossed with the sauce before serving.  Sauce yields 3 cups. Serves 6.

3. Place the peppers in the oven and roast for about 30 minutes until the skin is charred and the flesh is tender. Turn the peppers over half way through cooking.


4. Remove from the oven. Cover the tray with a piece of foil to retain the steam so the skins can be removed easily. les the peppers cool. Remove the skins from the pepper pieces.

STEPS:

Roasted Pepper Sauce:

1. Preheat the oven to 400°F.


2. Place the red bell pepper pieces on a baking sheet and lightly oil them. Sprinkle with salt and pepper.​

Pasta and Vegetables:
1. Bring a large pot of water to a boil. Salt the water and add pasta to cook to al dente. When done, drain the pasta and retaining the hot water for the vegetables.


2. Cut asparagus spears into 2-inch pieces at an angle. Cut zucchini in half lengthwise and then into slices. Remove the ends from the red onion then cut it into eights separating each layer. Bring the pasta water back to a boil. Add the vegetables and blanch for 2 minutes. Drain the vegetables and place in an ice water bath to stop the cooking.


3. Transfer the Roasted Pepper Sauce to the pot in which the pasta and vegetables cooked. Set the heat on low. Add the vegetables and pasta. Toss everything together to coat evenly. Check the salt and pepper then adjust to taste. Garnish with the chopped cilantro. Serve with the grated pecorino cheese.

INGREDIENTS:

Roasted Pepper Sauce:

6 red bell peppers, quartered

1/4 cup olive oil, more for roasting

1 1/2 tsp kosher salt, more for roasting

1/2 tsp freshly ground black pepper, more for roasting

1 1/2 tsp ground cumin

1 tsp ground coriander

1/2 tsp garam masala

1/2 tsp red chile powder

2 dried red chiles, stems and seeds removed

4 garlic cloves, roughly chopped

1/2 tsp dried marjoram

1/2 tsp dried oregano

2 Tbs cilantro leaves

2 Tbs lemon juice, more for roasting

Pasta and Vegetables:

1 tsp salt

1 lb penne rigate pasta

1 Tbs olive oil

1/2 lb asparagus, trimmed of tough ends

1 zucchini, halved and sliced

1 small red onion, quartered

1 handful cilantro leaves, chopped

Grated pecorino cheese