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Roasted Red Pepper Pasta

By The Canadian Living Test Kitchen

Tested till perfect

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Roasted Red Pepper Pasta

This recipe makes 4 portions servings

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Nutritional Info
Per serving: about -
cal 378
pro 13 g
total fat 5 g
sat. fat 1 g
carb 71 g
fibre 6 g
chol 0 mg
sodium 390 mg
% RDI: -
calcium 7
iron 21
vit A 54
vit C 208
folate 36

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.

Ingredients

  • 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 peppers, drained
  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 tsp dried oregano
  • 2 cups cherry tomatoes, quartered
  • 1 tsp salt
  • 1 tsp pepper

Preparation

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.

Additional information :

Tip: To speed up the mincing of garlic, press it through a garlic press.

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