This recipe for Penne and Vegetables with Roasted Pepper Sauce, an alternative to spaghetti with tomato sauce, is healthy and light. The vegetarian sauce is made with roasted red bell peppers that are puréed until smooth and seasoned with red chile powder as well as a few other spices.
Several of my favorite fresh vegetables, including asparagus, zucchini and onion, are blanched until crisp. The vegetable list can be modified to suit your preferences. I picked these since the green color complements the red pepper sauce.
When the pasta is al dente and the vegetables cooked, both of them are added to the pot of the Roasted Red Pepper Sauce and mixed together. I selected penne rigate because the ridges along the sides allow the sauce to cling so each bite is full of flavor.
To serve the Penne and Vegetables with Roasted Pepper Sauce, simply place a generous portion on individual pasta bowls or plates. Top with a pinch of chopped cilantro and pecorino cheese.