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Roasted Red Pepper & Spinach Pasta is a delightful dish that perfectly marries vibrant flavors with wholesome ingredients. This recipe showcases the natural sweetness of roasted red peppers combined with the earthy notes of spinach, all enveloped in a creamy sauce that clings to your choice of pasta. Whether you're looking for a comforting weeknight dinner or a dish to impress at your next gathering, this pasta recipe is both simple to prepare and packed with nutrition.

Roasted Red Pepper & Spinach Pasta

Indulge in the vibrant flavors of Roasted Red Pepper & Spinach Pasta, a perfect blend of sweet roasted peppers and nutritious spinach in a creamy sauce. This dish is not only easy to prepare but also customizable for various dietary needs, making it a versatile favorite for any occasion. Enjoy the health benefits of fresh ingredients while savoring each bite of this wholesome meal. Elevate your dinner routine with this delightful recipe that strikes a balance between nutrition and flavor.
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Ingredients
  

12 oz (340g) pasta of choice (linguine or penne recommended)

2 large red bell peppers

2 tablespoons olive oil, divided

2 cloves garlic, minced

5 oz (140g) fresh spinach

1 cup heavy cream (or a plant-based alternative)

¾ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and black pepper to taste

½ teaspoon crushed red pepper flakes (optional, for added heat)

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Slice the red bell peppers in half and remove the seeds. Lay them cut-side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, ensuring they are well coated. Roast in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered. Once roasted, remove the peppers from the oven and let them cool slightly. When cool enough to handle, peel off the charred skins and chop the peppers into strips.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve about 1 cup of the pasta water. Then drain the pasta and set it aside.

      Sauté the Garlic & Spinach: In a large skillet over medium heat, add the remaining tablespoon of olive oil. Once hot, add the minced garlic and sauté for around 30 seconds, or until fragrant. Add the fresh spinach to the skillet, stirring until it wilts, which should take about 2-3 minutes.

        Make the Sauce: Lower the heat to low and pour in the heavy cream, stirring gently. Add the chopped roasted red peppers into the skillet and bring the mixture to a gentle simmer. Incorporate the grated Parmesan cheese, stirring continuously until it melts completely and the sauce becomes smooth. If the sauce appears too thick, gradually add the reserved pasta water, mixing until you achieve your desired consistency. Season the sauce with salt, black pepper, and crushed red pepper flakes if you're looking for a spicy kick.

          Combine: Add the drained pasta directly to the skillet. Toss the pasta in the sauce, ensuring that it is evenly coated. Allow it to cook for an additional minute over low heat to warm through.

            Serve: Dish out the pasta into serving bowls. Garnish with fresh basil leaves on top and an extra sprinkle of Parmesan cheese if desired. Enjoy your vibrant and flavorful roasted red pepper and spinach pasta!

              Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings