Tested till perfect Roasted Pepper and Spinach Pasta

Roasted Pepper and Spinach Pasta

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By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


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

cal 609 pro 20g total fat 18g sat. fat 4g
carb 91g fibre 7g chol 7mg sodium 650mg

% RDI:

calcium 22 iron 39 vit A 77 vit C 118
folate 124
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