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To truly appreciate what makes Roasted Red Pepper & Spinach Pasta so special, it's essential to understand its key ingredients and their individual roles in crafting this delightful meal.

Roasted Red Pepper & Spinach Pasta

Discover the vibrant and delicious Roasted Red Pepper & Spinach Pasta, a perfect weeknight meal that is both quick and packed with flavor. This dish combines the natural sweetness of roasted red peppers with the earthy taste of fresh spinach, all wrapped in a creamy sauce. Not only is it easy to make, but it's also nutritious, loaded with vitamins and minerals. Customize it with your favorite ingredients for a delightful dinner that everyone will enjoy.
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Ingredients
  

12 oz (340g) pasta of choice (linguine or penne works great)

2 large red bell peppers

2 tablespoons olive oil, divided

2 cloves garlic, minced

5 oz (140g) fresh spinach

1 cup heavy cream (or a non-dairy alternative)

¾ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

½ teaspoon crushed red pepper flakes (optional, for heat)

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil. Roast in the oven for about 20-25 minutes, until the skins are charred and blistered. Remove from oven and let cool slightly. Once cooled, peel off the skins and chop the peppers into strips.

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

      Sauté the Garlic & Spinach: In a large skillet over medium heat, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the fresh spinach and cook until wilted, about 2-3 minutes.

        Make the Sauce: Reduce the heat to low and pour in the heavy cream. Stir in the chopped roasted red peppers and bring to a gentle simmer. Add the grated Parmesan cheese, stirring until melted and smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached. Season with salt, pepper, and crushed red pepper flakes if using.

          Combine: Add the drained pasta directly to the skillet, tossing until the pasta is coated evenly with the sauce. Allow to cook for an additional minute to heat through.

            Serve: Divide the pasta into bowls, garnish with fresh basil leaves, and add extra Parmesan cheese if desired. Enjoy your delicious roasted red pepper and spinach pasta!

              Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings