Roasted Pepper and Spinach Pasta

[migration] empty title 77 Author: Canadian Living Credits: [migration] empty title 77

  • Portion size 4 servings

Ingredients

  • 5 cups penne pasta
  • 4 cloves of garlic
  • 1 jar (313 ml) roasted red pepper drained and cut in thin strips
  • 1 bunch (12oz) spinach
  • 1 bunch (12oz) arugula
  • 1 bunch (12oz) broccoli
  • 1/3 cup grated Parmesan
  • 1/3 cup grated romano cheese

Method

In large pot of boiling salted water, cook pasta until tender but firm, 8 minutes; drain and return to pot.

Meanwhile, in large skillet, heat 1/4 cup (50 mL) olive oil over medium heat; cook garlic for 30 seconds. Add red peppers and spinach; cover and cook until spinach is wilted, 3 minutes. Add to drained pasta along with cheese and 1/4 tsp (1 mL) salt ; toss to coat.

Nutritional facts <b>Per serving:</b> about

  • Sodium 650 mg
  • Protein 20 g
  • Calories 609.0
  • Total fat 18 g
  • Cholesterol 7 mg
  • Saturated fat 4 g
  • Total carbohydrate 91 g

%RDI

  • Iron 39.0
  • Fibre 0.0
  • Folate 124.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 22.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 77.0
  • Vitamin C 118.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Roasted Pepper and Spinach Pasta

Login