Spinach Pasta with Roasted Vegetables
Ingredients
Roasted vegetables
-
1
large bunch
broccoli
-
1
red bell pepper
sliced into 1-inch squares
-
1
tablespoon
olive oil
-
to taste
salt
Spinach pasta
-
8
ounces
linguine or spaghetti
-
2
tablespoons
olive oil
-
1
bulb
shallot
-
¼
teaspoon
salt
-
¼
teaspoon
red pepper flakes
-
2
cloves
garlic
-
12
ounces
baby spinach
-
2
tablespoons
balsamic vinegar
-
1
tablespoon
lemon juice
-
1
tablespoon
butter or olive oil
-
1
ounce
finely grated Parmesan cheese (optional)
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Toss the broccoli and bell pepper with olive oil and salt, then roast for about 25 minutes until tender.
- Meanwhile, boil salted water and cook the pasta until al dente, reserving about 1 cup of pasta water before draining.
- In a large pan, heat olive oil and sauté the shallot, salt, and red pepper flakes until the shallot is translucent.
- Add garlic and cook until fragrant, then add the spinach in batches until wilted.
- Stir in balsamic vinegar and remove from heat.
- Combine the roasted vegetables, cooked pasta, and spinach mixture, adding lemon juice, butter or olive oil, and reserved pasta water as needed.
- Season with additional salt and pepper, and serve with grated Parmesan if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
10g
Sodium
200mg
Cholesterol
5mg
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