Farfalle Pasta with Baby Spinach and Roasted Red Peppers

Farfalle Pasta with Baby Spinach and Roasted Red Peppers

SheKnows
  • Prep: 10 min
  • Cook Time: 30 min
  • Total: 40 min
  • Serving: Serves 6 people

This light and colorful pasta dish is full of flavor. Farfalle with Baby Spinach and Roasted Red Peppers is a great family dinner, vegetarian meal option and good special occasion meal.

Ingredients

  • 2 red and 2 yellow bell peppers, roasted
  • 2 tablespoons of olive oil
  • 10 ounces of baby spinach
  • 1 teaspoon of garlic, minced
  • 2 teaspoons of salt
  • Ground black pepper to taste
  • 1/4 cup of white wine
  • 2 cups of chicken or vegetable stock
  • 1 pound of farfalle pasta
  • 1/4 cup of slivered basil leaves
  • 2 tablespoons of olive oil
  • 1/4 cup of freshly grated parmesan cheese

Directions

  1. Peel and seed the peppers and julienne cut them.
  2. In a large saute pan over high heat, warm the olive oil. Add the spinach, 1/2 teaspoon of garlic, 1/2 teaspoon of salt and pepper. Saute the spinach until soft (about 2-3 minutes). Transfer to a plate.
  3. Reduce the heat to medium and add the remaining 1/2 teaspoon of garlic, peppers, wine, stock and 1/2 teaspoon of salt. Simmer until the sauce begins to thicken (about 8-10 minutes).
  4. Meanwhile, in a large pot, combine 6 quarts of water, 1 teaspoon of salt and bring to a boil. Add the pasta and cook until al dente (about 6-13 minutes).
  5. Stir the basil, spinach and olive oil into the sauce.
  6. In a large serving bowl, toss the pasta and sauce. Sprinkle with the parmesan cheese and serve.

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