Roasted Red Pepper Pasta ๐
Description:
Make this after a busy day because it can be done in a jiffy. The spinach gives it a hit of color. Sprinkle it with parmesan, if you like.
- Cook Time: 12 minutes
- Prep Time: 10 minutes
- Total Time: 22 minutes
- Recipe Category: Vegan
- Keywords:
< 30 Mins,Small Appliance,Easy
Nutritional Information (per serving):
- Calories: 62.6
- Fat Content: 3.8g
- Saturated Fat Content: 0.6g
- Cholesterol Content: 0mg
- Sodium Content: 657.1mg
- Carbohydrate Content: 6.7g
- Fiber Content: 2.4g
- Sugar Content: 2.1g
- Protein Content: 2.2g
Ingredients:
- 4 cups spinach
- 1/2 cup olive oil
- 1 garlic clove
- 1 teaspoon dried oregano
- 2 red bell peppers
- 1 cup cherry tomatoes
- Salt and pepper, to taste
Recipe Instructions:
| Step | Description |
|---|---|
| 1 | Cook pasta in boiling water for 8 to 10 minutes until tender but firm. |
| 2 | Add spinach to the pot during the last minute of cooking; then drain and return the pasta and spinach to the pot. |
| 3 | Meanwhile, puree the roasted red peppers in a food processor until smooth, then set aside. |
| 4 | In a saucepan, heat olive oil over medium heat. Add minced garlic and dried oregano, cooking for about 30 seconds until fragrant. |
| 5 | Pour in the red pepper puree and bring the mixture to a boil. |
| 6 | Reduce the heat and let the sauce simmer for 2 minutes, allowing the flavors to meld together. |
| 7 | Add the cherry tomatoes to the saucepan, season with salt and pepper, and heat through for an additional minute. |
| 8 | Finally, add the sauce to the pasta and spinach mixture, tossing everything together until well coated. |
| 9 | Serve hot and garnish with additional parmesan cheese, if desired. |
This Roasted Red Pepper Pasta is not only quick and easy to make, but it's also bursting with flavor and packed with nutrients from the spinach and red peppers. It's a perfect meal for busy weeknights when you need something delicious and satisfying on the table in no time. Enjoy! ๐
