Roasted Red Pepper Pasta

Author: Canadian Living

Roasted peppers will wait patiently in the pantry so that you can whiz up a sauce in seconds. Spinach adds a hint of colour and a dose of folate to boot. If you like, sprinkle with Parmesan.

  • Portion size 4 servings

Ingredients

  • 4 cups dischi volanti, orecchiette or fusilli pasta
  • 1/2 pkg (10 oz/300 g) spinach trimmed and coarsely chopped
  • 1 jar (313ml) roasted red pepper drained
  • 1 tablespoon olive oil
  • 2 cloves of garlic minced
  • 1 teaspoon dried oregano
  • 2 cups cherry tomatoes quartered
  • 1 teaspoon salt
  • 1 teaspoon pepper

Method

In pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Add spinach; drain and return to pot.

Meanwhile, in food processor, puree red peppers; set aside. In saucepan, heat oil over medium heat; cook garlic and oregano for 30 seconds.

Add pepper puree, bring to boil. Reduce heat and simmer for 2 minutes. Add tomatoes, salt and pepper; heat through. Add to pasta mixture; toss to coat.

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

  • Sodium 390 mg
  • Protein 13 g
  • Calories 378.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 71 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 54.0
  • Vitamin C 208.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Red Pepper Pasta

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