- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 311
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 5 mg
- Sodium
- 399 mg
Roasted Pepper Pasta is not just easy, it’s bold, beautiful, served in one pan and absolutely delicious. The sauce is baked in the oven rather than on the stovetop — a style of cooking that Ree is really enjoying right now.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 311
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 5 mg
- Sodium
- 399 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
- Place the sweet peppers, shallot, garlic, pesto, tomato paste and red pepper flakes into a large baking dish. Season with a pinch of salt and 1 teaspoon pepper, then mix and roast until dark in color and soft, 13 to 15 minutes.
- Meanwhile, cook the pasta according to the package instructions until al dente in the salted water. Drain, reserving 1/4 cup of the pasta water. Set aside.
- Remove the dish of sweet peppers from the oven and immediately add the spinach, pasta and reserved pasta water. Toss to combine, taste and adjust the seasonings as needed.
- Distribute the goat cheese over the top and drizzle with the balsamic glaze. Serve straight from the baking dish.
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