Roasted Pepper and Spinach Pasta

By The Canadian Living Test Kitchen

131 people added this to their Recipe Box

This recipe makes 4 servings servings

Nutritional Info
Per serving: about	-
cal	609609 cal
pro	20 g20g pro
total fat	18 g18g total fat
sat. fat	4 g4g sat. fat
carb	91 g91g carb
fibre	7 g7g fibre
chol	7 mg7mg chol
sodium	650 mg650mg sodium
% RDI:	-
calcium	2222 calcium
iron	3939 iron
vit A	7777 vit A
vit C	118118 vit C
folate	124124 folate

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Ingredients

5 cups penne pasta 5 5cups cupspenne pasta
4 minced cloves of garlic 4 4minced clove garliccloves of garlic
1 1jar (313 ml) jar (313 ml)roasted red pepperroasted red peppers, drained and cut in thin strips
1 bunch (12oz) trimmed spinach 1 1bunch (12oz) bunch (12oz)trimmed spinach or arugula or broccoli
1/3 cup grated Parmesan 1/3 1/3cup cupgrated Parmesan or romano cheese

Preparation

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.

Keywords : Main Course; Dinner; Boil; Skillet; Pasta; Spinach; Garlic; Parmesan;

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