Fettuccine with Zucchini, Roasted Peppers, Almonds, and Mint

(recipe adapted from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

Roasted whole red peppers from a jar (the equivalent amound of about 2 large red bell peppers)
1/4 cup slivered raw almonds
1 lb. zucchini (about 3 medium)
1 medium white onion
2 Tbsp. olive oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/4 tsp. salt
3/4 cup minced fresh mint leaves
1/2 cup dry white wine
3 Tbsp. fresh-squeezed lemon juice
1 lb. dried fettuccine

Cut the peppers into thin 1-inch strips.  Set aside.

Place the almonds in a single layer in a dry, heavy-bottomed skillet over medium-high heat.  Shake the pan frequently.  Soon the nuts will begin to turn golden brown, emitting a wonderful roasted aroma.  Immediately remove them from the pan and set aside.

Wash and dry the zucchini and cut into 1/4-inch rounds.  Trim off and discard the ends of the onion, peel it, and cut it in half lengthwise.  Place each half cut side down on your work surface and slice lengthwise into 1/4-inch-thick slices.

In a large pot, bring several quarts of water to a boil for the pasta.  Meanwhile, heat the oil in a large skillet over medium heat.  Saute the onion, garlic, and chili flakes for about 5 minutes, stirring frequently, until the onion begins to turn golden.  Add the zucchini and salt, then saute about 15 minutes over medium-high heat, stirring frequently.  The vegetables should be nicely browned.  Stir in the mint and bell pepper strips, then add the wine and lemon juice.  Stir and saute about 1 minute.  Cover the pan, turn off the heat, and allow to stand about 5 minutes.

Meanwhile, cook the pasta in the boiling water until al dente and drain well.  Toss the hot pasta with the zucchini mixture and almonds in a warmed serving bowl until well combined.  Serve hot.