Roasted Pepper Pasta
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 311
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 51
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 5
- Sodium
- 399
- Total: 30 min
- Active: 15 min
Ingredients
Kosher salt and freshly ground black pepper
1 pound mini sweet peppers, halved, stemmed and seeded
1 shallot, sliced
4 garlic cloves, minced
1/4 cup jarred pesto
1 tablespoon tomato paste
1/2 to 1 teaspoon red pepper flakes
12 ounces bucatini
2 cups baby spinach
2 ounces crumbled goat cheese
Balsamic glaze, for drizzling
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.