Spinach Pasta with Roasted Broccoli & Bell Pepper

This post is given you by DeLallo Foods.

Would you take a look at that? I made Christmas-colored pasta, entirely on mishap. I’m on a continuous roasted broccoli and red bell pepper kick, you see, and got a hankering for some hearty pasta.

Here, newly roasted broccoli and bell pepper hit great deals of tasty sautéed spinach, my preferred entire wheat linguine and some balsamic vinegar. Toss all that together with some wonderful reserved pasta water for a light, smooth sauce, and we wind up with high-contrast Christmas pasta. I enjoy it.

pasta ingredients

This spinach pasta dish is extremely versatile. Do not hesitate to alter the roasted veggies simply utilize whatever you have around, cut to comparable sizes and roasted up until tender. Or, avoid the roasted veggies for a really basic however really tasty and hearty spinach pasta.

The dish is quickly made vegan and/or gluten totally free, and the leftovers are excellent, whether served cooled, at space temperature level or warmed once again.

shallot and roasted broccoli

My one demand is that you serve this pasta with a terrific green side salad. It can be incredibly basic with simply fresh greens, your preferred dressing and a number of add-ins. Simply do not avoid it!

DeLallo, the makers of my preferred 100% entire wheat pasta, provide an item called Salad Savors that integrate a couple of complementary salad mix-ins in one easy-to-grab plan.

DeLallo Salad Savors packaging

My refrigerator has plenty of Salad Savors today, so I have no reason not to consist of a side salad with each meal. The more greens, the much better, particularly throughout the vacations!

I had a tough time selecting which Salad Savors to utilize with this pasta, however wound up getting my preferred (called Crisp), that includes sweet red dried apple, shredded sharp cheddar cheese and toasted almonds. I simply tossed those components with fresh arugula and a basic, homemade balsamic dressing. It was extremely simple and tasty.

DeLallo Salad Savors apple

Parmesan cheese

Please let me understand how this dish ends up for you in the remarks. I’m constantly so excited for your feedback, and hope you enjoy my dishes!

Roasted broccoli and bell pepper with spinach linguine

Balsamic spinach pasta with roasted vegetables

Spinach pasta with roasted broccoli and bell pepper

Spinach Pasta with Roasted Broccoli & Bell Pepper

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 25 minutes
  • Overall Time: 40 minutes
  • Yield: 6 portions 1 x
  • Classification: Meal
  • Food: Italian

4.8 from 115 evaluations

This healthy vegetarian pasta functions loads of spinach and roasted veggies tossed with light balsamic sauce! Do not hesitate to alter the veggies or avoid them entirely for a basic, hearty spinach pasta dish. Dish is quickly vegan and gluten totally free (see notes). Serve with a green side salad for a total meal. Dish yields 4 big or 6 more modest parts.

Components

Roasted veggies

  • 1 big lot of broccoli (about 1 1/2 pounds), florets got rid of and sliced into bite-sized pieces
  • 1 red bell pepper, sliced into 1 inch squares
  • 1 tablespoon olive oil
  • Salt

Spinach pasta

  • 8 ounces DeLallo Whole Wheat Linguine or spaghetti
  • 2 tablespoons olive oil
  • 1 shallot bulb, sliced really thin (about 1/2 cup, sliced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, pushed or minced
  • 12 ounces infant spinach
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon butter or olive oil
  • Optional: 1 ounce carefully grated Parmesan cheese * (about 3/4 cup, grated), plus additional for garnishing
  • Newly ground black pepper, to taste

Guidelines

  1. To prepare the roasted veggies (optional, avoid for a more basic spinach pasta): Preheat oven to 400 degrees Fahrenheit. Line a big, rimmed baking sheet with parchment paper for simple clean-up. Transfer the sliced up broccoli florets and bell pepper to the ready flat pan, drizzle with 1 tablespoon olive oil and toss up until the veggies are gently covered in oil (include a little bit more olive oil if essential). Sprinkle with salt, set up the veggies in an even layer and bake up until the broccoli hurts and caramelized on the edges, tossing midway, about 25 minutes.
  2. Once the veggies remain in the oven, bring a big pot of salted water to boil. Prepare the pasta simply up until al dente, according to package instructions. Prior to draining pipes, thoroughly reserve about 1 cup of the pasta water. Drain pipes and return the pasta to the pot.
  3. To prepare the balsamic spinach, in a big Dutch oven (my 5.5-quart Le Creuset is ideal here) or big sauté pan over medium heat, warm 2 tablespoons olive oil up until glittering. Include the sliced up shallot, 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes. Cook, stirring often, up until the shallot is clear, about 3 to 5 minutes. Include the garlic and cook, stirring continuously, up until aromatic, about 20 seconds. While stirring continuously, include numerous huge handfuls of spinach at a time up until they have actually wilted, then repeat up until all of the spinach remains in the pot. As soon as the spinach has actually minimized a bit however is still brilliant green in parts (this occurs rapidly!), gather the balsamic vinegar and get rid of the pot from heat.
  4. In your Dutch oven or in a big serving bowl, integrate the roasted veggies and prepared pasta with the spinach mix. Include 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about 1/3 cup booked pasta cooking water and carefully toss to coat. Season to taste with extra salt (mine required about 1/2 teaspoon more) and newly ground black pepper. Divide into bowls and serve right away, with additional grated Parmesan on top for reward discussion points.

Notes

Modification it up: Avoid the roasted veggies for a basic weeknight pasta that has lots of greens, or alter the veggies utilized.
Make it vegan/dairy totally free: Usage olive oil rather of butter and leave out the Parmesan. This pasta is excellent without the Parmesan, however you might include a light spray of dietary yeast for some tacky taste, if you ‘d like. Another alternative for additional tasty taste would be to include about 1/3 cup newly toasted pine nuts or sliced up almonds.
* A note on Parmesan: I constantly get a couple of discuss dishes that consist of Parmesan (” It’s not vegetarian!”) however Whole Foods in fact makes a terrific animal rennet-free Parmesan. There’s lots of taste in here without the Parmesan, if you ‘d rather leave it out.
Make it gluten totally free: Pick a great gluten-free pasta (DeLallo makes one!).

▸ Nutrition Info

The details revealed is a quote supplied by an online nutrition calculator. It ought to not be thought about an alternative to an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

This post was produced in collaboration with DeLallo Foods and I got settlement for my involvement. Viewpoints are my own, constantly. Thank you for supporting the sponsors who support C+K!

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