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
- 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
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
- Iron 21.0
- Folate 36.0
- Calcium 7.0
- Vitamin A 54.0
- Vitamin C 208.0