Fay SeltzerPeach and Blueberry Galette 11 days ago
I like your recipes but it would be of great help ...
Beryl HaygoodZucchini rice and cheese gratin 14 days ago
Is it okay to use organic cheese? I can't eat the ...
Theresa FarrCreamy Sweet Corn & Brown Butter Ricotta Pasta 19 days ago
A very easy and filling dish served with beets, fo...
Charlene bartonBaked Balsamic Bruschetta Chicken 1 month ago
your recipes look really good and easy to follow 
Judy whittChai Cupcakes 1 month ago
oh, 5his sounds soooo good--i do hope i get toMake...
Judy whittCherry Pie Bars 1 month ago
I hope u got my email.  Thanks very much.
Judy whittCherry Pie Bars 1 month ago
ilove cheeries so i'm surely going to make this!
When do you want to make this ??????
You can always substitute all the ingredients with...

Spinach Pasta with Roasted Broccoli & Bell Pepper

Blossom Lady
Sep 08, 2023 08:18 AM
Spinach Pasta with Roasted Broccoli & Bell Pepper

Get ready to elevate your pasta game with this vibrant and healthy Spinach Pasta with Roasted Broccoli & Bell Pepper. Bursting with colors and flavors, this dish is a feast for both your eyes and your taste buds.

The star of this recipe is the roasted broccoli and bell pepper. Roasting these vegetables brings out their natural sweetness and adds a delightful char that pairs perfectly with the tender spinach pasta.

To prepare this dish, start by roasting your broccoli florets and bell pepper slices with a drizzle of olive oil, a sprinkle of salt, and a dash of black pepper. The roasting process caramelizes the veggies, creating a robust and smoky flavor profile.


Roasted vegetables

  • 1 large bunch of broccoli (about 1 ½ pounds), florets removed 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 very thin (about ½ cup, sliced)
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 2 cloves garlic, pressed or minced
  • 12 ounces baby spinach
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon butter or olive oil
  • Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing
  • Freshly ground black pepper, to taste
Add to bookmarks
Assign tags
No comments