Red Pepper Pasta Spinach: A Delicious and Healthy Recipe

Red Pepper Pasta with Spinach: Prepare to be amazed by this vibrant and flavorful dish that’s ready in under 30 minutes! I’m so excited to share this recipe with you because it’s become a weeknight staple in my house. It’s the perfect balance of creamy, slightly spicy, and packed with nutrients thanks to the addition of fresh spinach.

While pasta dishes with red pepper sauce have roots in Southern Italian cuisine, where simple, fresh ingredients are celebrated, this particular iteration, Red Pepper Pasta with Spinach, is a modern twist that caters to our busy lifestyles. It’s a delicious way to enjoy the traditional flavors without spending hours in the kitchen.

What makes this dish so irresistible? It’s the combination of the sweet and smoky roasted red peppers, the subtle heat from a pinch of red pepper flakes, and the earthy freshness of the spinach. The creamy sauce coats the pasta perfectly, creating a satisfying and comforting meal. Plus, it’s incredibly versatile! You can easily add grilled chicken, shrimp, or sausage to make it a heartier dish. Whether you’re looking for a quick and easy dinner or a flavorful vegetarian option, this recipe is sure to become a new favorite.

this Recipe

Ingredients:

• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 2 large red bell peppers
• 4 cloves garlic, minced
• 1/4 cup olive oil, extra virgin
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup vegetable broth (or pasta water)
• 5 ounces fresh spinach, roughly chopped
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons pine nuts, toasted (optional)
• Salt and freshly ground black pepper to taste
• 1 tablespoon lemon juice (optional, for brightness)
• Fresh basil leaves, for garnish (optional)

Roasting the Red Peppers

Okay, let’s get started! The first thing we need to do is roast those beautiful red bell peppers. Roasting them brings out their natural sweetness and gives them a lovely smoky flavor that’s just perfect for this pasta.

1. Preheat your oven to 450°F (232°C). Make sure your oven is nice and hot!
2. Prepare the peppers. Wash the red bell peppers thoroughly. There are a few ways to roast them. You can either place them directly on the oven rack, or you can place them on a baking sheet lined with parchment paper. If you place them directly on the rack, it can get a little messy, but it gives them a more charred flavor. If you use parchment paper, it’s easier cleanup, but they might not get quite as charred. Your choice!
3. Roast the peppers. Place the peppers in the preheated oven and roast for about 20-30 minutes, or until the skins are blackened and blistered. You’ll want to turn them occasionally with tongs to ensure they are evenly charred on all sides. Don’t be afraid if they look really burnt – that’s exactly what we want!
4. Steam the peppers. Once the peppers are roasted, carefully transfer them to a bowl and cover the bowl tightly with plastic wrap. This creates steam, which will help loosen the skins and make them easier to peel. Let them steam for about 10-15 minutes. This step is crucial, so don’t skip it!
5. Peel, seed, and chop the peppers. After steaming, carefully remove the plastic wrap (be careful of the steam!). The skins should now peel off easily. If they’re still a little stubborn, you can use a paring knife to help. Remove the stems and seeds from the peppers, and then roughly chop them. Set the chopped roasted peppers aside.

Preparing the Pasta and Sauce

While the peppers are roasting and steaming, we can get started on the pasta and the rest of the sauce. This part is pretty quick, so you’ll be ready to go as soon as the peppers are ready.

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Remember to reserve about 1 cup of pasta water before draining! This starchy water is liquid gold and will help create a creamy, emulsified sauce.
2. Sauté the garlic. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1-2 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.
3. Add the roasted peppers and broth. Add the chopped roasted red peppers to the skillet and cook for another 2-3 minutes, stirring occasionally, to allow the flavors to meld. Pour in the vegetable broth (or reserved pasta water) and bring to a simmer.
4. Simmer the sauce. Reduce the heat to low and simmer the sauce for about 5-10 minutes, allowing it to thicken slightly. This will help the flavors deepen and become even more delicious.
5. Add the spinach. Add the chopped spinach to the skillet and cook until it wilts, about 2-3 minutes. Stir it in well so it’s evenly distributed throughout the sauce.
6. Season the sauce. Season the sauce with salt and freshly ground black pepper to taste. Don’t be afraid to be generous with the seasoning – it really makes a difference!

Combining and Serving

Now for the best part – putting it all together! This is where the magic happens, and you’ll see how all those individual components come together to create a truly amazing dish.

1. Add the pasta to the sauce. Drain the cooked pasta and add it directly to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little more of the reserved pasta water until it reaches your desired consistency.
2. Stir in the Parmesan cheese. Stir in the grated Parmesan cheese until it is melted and the sauce is creamy. The Parmesan adds a lovely salty, nutty flavor that complements the sweetness of the roasted peppers perfectly.
3. Add lemon juice (optional). If you want to brighten up the flavors of the dish, stir in the lemon juice. It adds a nice touch of acidity that balances the richness of the sauce.
4. Serve immediately. Serve the pasta immediately, garnished with extra grated Parmesan cheese, toasted pine nuts (if using), and fresh basil leaves (if using). A sprinkle of red pepper flakes adds a nice kick, too!

Tips and Variations:

• Spice it up: If you like a little more heat, add more red pepper flakes to the sauce. You could also add a pinch of cayenne pepper.
• Add protein: This pasta is delicious on its own, but you can easily add some protein to make it a more complete meal. Grilled chicken, shrimp, or sausage would all be great additions.
• Use different vegetables: Feel free to experiment with other vegetables in this dish. Mushrooms, zucchini, or eggplant would all be delicious.
• Make it vegan: To make this pasta vegan, simply omit the Parmesan cheese or use a vegan Parmesan substitute.
• Make it ahead: The roasted red pepper sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it before adding the pasta.
• Toasting Pine Nuts: Toasting pine nuts enhances their flavor. You can toast them in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant. Watch them carefully, as they can burn easily.
• Pasta Water is Key: Don’t underestimate the importance of the pasta water! It’s starchy and helps to create a creamy, emulsified sauce. If you forget to reserve it, you can use regular water, but the sauce won’t be quite as rich.

Enjoy!

I hope you enjoy this Red Pepper and Spinach Pasta as much as I do! It’s a simple, flavorful, and satisfying dish that’s perfect for a weeknight meal. Let me know in the comments if you try it and what you think!

Conclusion:

This Red Pepper Pasta with Spinach isn’t just another pasta dish; it’s a vibrant, flavorful experience that’s surprisingly easy to whip up, even on a busy weeknight. The creamy, smoky red pepper sauce clings beautifully to the pasta, while the spinach adds a touch of freshness and a boost of nutrients. It’s a symphony of textures and tastes that will leave you craving more. I truly believe this recipe deserves a spot in your regular rotation.

But the best part? It’s incredibly versatile! Feel free to get creative and make it your own. For a heartier meal, consider adding grilled chicken, shrimp, or Italian sausage. A sprinkle of toasted pine nuts or walnuts would add a delightful crunch. If you’re feeling adventurous, try incorporating other vegetables like mushrooms, zucchini, or sun-dried tomatoes. A dash of red pepper flakes can kick up the heat for those who like a little spice.

Serving suggestions are endless! This Red Pepper Pasta with Spinach is fantastic as a main course, especially when paired with a simple side salad and some crusty bread for soaking up all that delicious sauce. It also makes a wonderful side dish to accompany grilled meats or fish. Leftovers (if there are any!) are just as delicious the next day, making it perfect for lunch or a quick and easy dinner. You can even pack it in a thermos for a satisfying and healthy meal on the go.

For a vegetarian option, ensure your pasta is egg-free and consider adding some cannellini beans or chickpeas for extra protein. A dollop of ricotta cheese on top adds a creamy richness that complements the flavors perfectly. If you’re dairy-free, nutritional yeast can provide a cheesy flavor without the dairy.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, whether you’re cooking for yourself, your family, or a group of friends. The vibrant color and enticing aroma alone are enough to make anyone’s mouth water.

So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I promise you won’t regret it. This Red Pepper Pasta with Spinach is a culinary adventure waiting to happen.

And most importantly, I’d love to hear about your experience! Did you try any variations? What did you think of the flavor? Share your photos and comments with me – I’m always eager to see how you make this recipe your own. Let’s build a community of pasta lovers and inspire each other with our culinary creations. Happy cooking! I can’t wait to hear from you and see your delicious creations! Don’t forget to tag me in your photos so I can see your amazing Red Pepper Pasta with Spinach masterpieces!