Roasted Pepper and Spinach Pasta Ingredients | | �?nbsp; | 5 cups (1.25 L, 1 lb/500 g) ) penne pasta | | | �?nbsp; | 4 cloves garlic, minced | | | �?nbsp; | 1 jar (313 mL) roasted red peppers, drained and cut in thin strips | | | �?nbsp; | 1 bunch (12 oz/375 g) spinach, arugula or broccoli, trimmed | | | �?nbsp; | 1/3 cup (75 mL) grated Parmesan or Romano cheese | | | | | | Preparation | | In large pot of boiling salted water, cook pasta until tender but firm, 8 minutes; drain and return to pot.
Meanwhile, in large skillet, heat 1/4 cup (50 mL) olive oil over medium heat; cook garlic for 30 seconds. Add red peppers and spinach; cover and cook until spinach is wilted, 3 minutes. Add to drained pasta along with cheese and 1/4 tsp (1 mL) salt; toss to coat. Serves 4 | |