Spinach Pasta with Roasted Broccoli & Bell Pepper (and Le Creuset Giveaway!)
You can never have too many side dish recipes, so give Spinach Pasta with Roasted Broccoli & Bell Pepper (and Le Creuset Giveaway!) a try. One portion of this dish contains approximately 13g of protein, 12g of fat, and a total of 332 calories. This recipe serves 6 and costs $1.8 per serving. A mixture of baby spinach, olive oil, bell pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. 287 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Cookie and Kate. With a spoonacular score of 100%, this dish is awesome. Try Pastan in Roasted Red Bell Pepper Sauce | Roasted Red Pepper Pasta | Easy Pasta s For Kids, Roasted Broccoli and Red Bell Pepper, and Braised Zucchini, Cherry Tomato, and Chickpea Pasta + Le Creuset Giveaway for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
12 ounces baby spinach
2 tablespoons balsamic vinegar
Freshly ground black pepper, to taste
1 large bunch of broccoli (about 1½ pounds), florets removed and sliced into bite-sized pieces
2 cloves garlic, pressed or minced
1 tablespoon lemon juice
8 ounces DeLallo Whole Wheat Linguine or spaghetti
1 tablespoon olive oil
1 tablespoon butter or olive oil
2 tablespoons olive oil
Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing
1 red bell pepper, sliced into 1-inch squares
¼ teaspoon red pepper flakes
¼ teaspoon salt
Salt
1 shallot bulb, sliced very thin (about ½ cup, sliced)
Equipment:
baking paper
baking sheet
oven
pot
dutch oven
frying pan
bowl
Cooking instruction summary:
To prepare the roasted vegetables (optional, skip for a more simple spinach pasta): Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.To prepare the balsamic spinach, in a large Dutch oven (my 5.5-quart Le Creuset is perfect here) or large saut pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, teaspoon salt and teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.
Step by step:
1. To prepare the roasted vegetables (optional, skip for a more simple spinach pasta): Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Before draining, carefully reserve about 1 cup of the pasta water.
3. Drain and return the pasta to the pot.To prepare the balsamic spinach, in a large Dutch oven (my 5.5-quart Le Creuset is perfect here) or large saut pan over medium heat, warm 2 tablespoons olive oil until shimmering.
4. Add the sliced shallot, teaspoon salt and teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes.
5. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture.
6. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan.
7. Drizzle in about cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.
Nutrition Information:
covered percent of daily need
