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Roasted Pepper and Spinach Pasta




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




5 cups (1.25 L, 1 lb/500 g) ) penne pasta

•
4 cloves garlic, minced

•
1 jar (313 mL) roasted red peppers, drained and cut in thin strips

•
1 bunch (12 oz/375 g) spinach, arugula or broccoli, trimmed

•
1/3 cup (75 mL) grated Parmesan or Romano cheese


Recipe



In large pot of boiling salted water, cook pasta until tender but firm, 8 minutes; drain and return to pot.

Meanwhile, in large skillet, heat 1/4 cup (50 mL) olive oil over medium heat; cook garlic for 30 seconds. Add red peppers and spinach; cover and cook until spinach is wilted, 3 minutes. Add to drained pasta along with cheese and 1/4 tsp (1 mL) salt; toss to coat.