Total Time
22mins
Prep 10 mins
Cook 12 mins

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.

Ingredients Nutrition

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

(3)
Most Helpful

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!

MelissaO' June 02, 2009

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.

Deanna Kyre October 16, 2007

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!

Rise` July 16, 2002

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