Roasted Red Pepper Pasta

Submitted by bert2421

"Make this after a busy day because it can be done in a jiffy. The spinach gives it a hit of colour. Sprinkle it with parmesan, if you like."

 

• Ready In: 22mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 cups fusilli
• 1⁄2 package spinach, trimmed and coarsely chopped
• 1 (313 ml) jar roasted red peppers, drained
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 cups quartered cherry tomatoes
• salt & pepper

directions

1. Cook pasta for 8 to 10 minutes until tender but firm.
2. Add spinach; drain and return to pot.
3. Puree red peppers in food processor and set aside.
4. In saucepan, heat oil over medium heat; cook garlic and oregano for 30 seconds.
5. Add pepper puree; bring to a boil.
6. Reduce heat and simmer for 2 minutes.
7. Add tomatoes, salt& pepper.
8. Heat through.
9. Add to pasta mixture; toss to coat.

Reviews

[MelissaO]

I really liked it, but my husband is more of a meat and potato type, so he wasn't impressed. I served it with broccoli and salad to round out the meal and made it with whole wheat pasta. I also omitted the olive oil and just used canola oil spray on my pan. A third of the recipe with pasta came in under 300 calories! Yummy - thanks for the recipe!

 

[Deanna Kyre]

My husband and I found this to be kind of bland and in need of some help. Also, jars of roasted red peppers are expensive. It has a beautiful presentation though with the lovely red tomatoes and green spinach. It didn't take long to make but it gets lots of dishes dirty.

 

[Rise3834]

Very good dish! I used angel hair pasta and used my fresh oregano and cherry tomatoes from the garden (seem to be the only things growing out there)! This was really a nice change and like you said, not a lot of fuss to make. Thanks for posting!