Tested till perfect Roasted Pepper and Spinach Pasta

Roasted Pepper and Spinach Pasta

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 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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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.

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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