Roasted Pepper and Spinach Pasta
102 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 609 |
| pro | 20 g |
| total fat | 18 g |
| sat. fat | 4 g |
| carb | 91 g |
| fibre | 7 g |
| chol | 7 mg |
| sodium | 650 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 39% |
| vit A | 77% |
| vit C | 118% |
| folate | 124% |
Suggested Recipes
-
5 cups (1.25 L, 1 lb/500 g) ) penne pasta
4 cloves garlic, minced
1 jar (313 mL) roasted red peppers, drained and cut in thin strips
1 bunch (12 oz/375 g) spinach, arugula or broccoli, trimmed
1/3 cup (75 mL) grated 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.
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »