Gazpacho Pasta

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
391
FAT
77%
CHOL
0%
SOD
16%

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Ingredients for 4 servings

2 pints grape tomatoes

2 medium zucchini, cut into small cubes

4 tablespoons extra virgin olive oil (EVOO), divided

Salt and freshly ground black pepper

1 pound penne, regular or whole wheat

3-4 stalks celery from the heart, roughly chopped

1 cup flat-leaf parsley leaves (two large handfuls)

1/4 cup cilantro leaves (a small handful)

1/2 cup almonds, toasted

Zest and juice of 1 lime

1 clove garlic

2-3 Piquillo or roasted red peppers, chopped

A few dashes of hot sauce

1 chunk Manchego cheese, for garnish (optional)

3-4 scallions, finely chopped, for garnish (optional)

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