Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Toasted Almond Pasta Salad
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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 4 mg
- Sodium
- 186 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 4 mg
- Sodium
- 186 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a serving bowl and toss with the olive oil, parmesan, lemon juice, shallot, thyme, 1 teaspoon salt and about half of the almonds. Season with salt and pepper. Top with the remaining almonds and the red pepper flakes.
- Photograph by Anna Williams
