Spaghetti with Red Pepper Sauce and Bacon
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This recipe features lentil spaghetti, which is gluten-free and contains more protein and fiber than refined white pasta but has a similar neutral flavor. The sauce is seasoned with some sesame paste to make it rich and creamy without any dairy.
Ingredients
Uncooked yellow lentil pasta
8¾ oz, spaghetti
Olive oil
1 Tbsp
Garlic
4 clove(s), sliced
Roasted red peppers (packed in water)
1 cup(s)
Tahini
2 Tbsp
Kosher salt
½ tsp
Black pepper
¼ tsp
Cooked crisp center cut bacon
3 slice(s), crumbled
Fresh parsley
2 Tbsp, chopped
Instructions
1
Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
2
Meanwhile, in a small skillet, heat the oil over medium. Add the garlic and cook, stirring often, until just golden, about 2 minutes. In a food processor, mini food processor, or blender, add the garlic, oil, red peppers, tahini, salt, and black pepper and process until smooth, about 1 minute. Pour the sauce over the pasta and toss to coat, adding the pasta cooking water as needed to loosen the sauce. Sprinkle the bacon and parsley over the pasta.
3
Serving size: about 2 cups
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