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How To make Spinach Pasta with Red Peppers
10 (or more) cloves of garlic,
Pressed 3 T Capers plus a bit of caper
Liquid (more if you love Capers) 1 T Basil
1 t Rosemary, crushed
1 c Water
1 ea Lemon juice to taste
3 lg Red peppers, sliced thinly
1 Box wide spinach noodles (24
Oz) Saute garlic, herbs and capers by your favorite saute method. Add water and red peppers, and simmer the red peppers until they are slightly softened. A bit of crunch is a good thing. There should be a fair amount of liquid left when you are done simmering. Cook some wide spinach noodles (I used 24oz for five of us) until they are just a hair underdone and then drain. Toss them with the peppers and liquid over a low heat until pasta is coated and liquid is absorbed. Posted to the Fatfree Digest on Fri, 08 Apr 94 13:54:38 by cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas). Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
How To make Spinach Pasta with Red Peppers's Videos
Healthy Pasta In Spinach Sauce - Pasta Recipes by Archana's Kitchen
The Creamy Spinach Basil Pasta Recipe is a healthy way of incorporating the rich sauce into the pasta. In this recipe we have kept simple by adding the bell peppers and cherry tomato. You can also add in meats or seafood and create innovative ways to make the pasta.Healthy, tasty and filling, Fusilli In Spinach Basil Sauce is a perfect recipe for your weekend dinners. Make this healthy pasta with garlic bread and a glass of wine and you are sorted.
Serve the Spinach and Basil Pasta with Cherry Tomato Recipe along with Garlic Bread for a weekend dinner.
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Spinach & Ricotta pasta shells ???? #shorts
Spinach & Ricotta pasta shells
Serves: 6
Prep time: 40 min
Cook time: 40 min
Ingredients
- 6 cloves garlic, crushed
- 4 tbsp olive oil
- 700g jar tomato passata
- small bunch basil
- 1 packet of large pasta shells (Conchiglioni)
- 300g baby spinach
- 400g ricotta
- 1/6 of a nutmeg, finely grated
- 40g grated Pecorino
- 1 ball fior di latte
- 1 egg
- salt and pepper to taste
Method
1. Bring a large pot of salted water to a boil. Preheat the oven to 180°C (160°C fan).
2. In a pan over medium heat, add olive oil, garlic and a pinch of salt. Cook for 2-3 minutes until fragrant.
3. Add tomato passata and a small bunch of basil to the pan. Simmer for 10 minutes.
4. Cook pasta shells in the boiling water for 2-3 minutes less than package directions. Drain well and leave to cool for 10 minutes (don’t rinse under cold water).
5. In a pan over medium heat, add 2 tablespoons olive oil and saute the spinach with a little salt. Once cooked, leave to drain.
6. In a bowl, mix baby spinach, ricotta, nutmeg, pecorino, egg, salt, and pepper.
7. Fill each pasta shell with the spinach and ricotta mixture.
8. Pour 1/2 the tomato sauce into a baking dish. Place the filled pasta shells on top of the sauce.
9. Top with the leftover tomato sauce, some more pecorino then fior di latte and bake for 20-25 minutes until golden brown.
10. Enjoy!
Creamy Roasted Red Pepper Pasta
This Creamy Roasted Red Pepper Pasta is super quick and seriously delicious. The perfect meal to add to your family rotation dinners! Chris x
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15 Minute Spinach and Sun Dried Tomato Angel Hair
This pasta with sun dried tomatoes and spinach in a garlicky white wine sauce with lots of fresh basil and parsley makes the perfect flavor combination. Angel hair or Cappellini work well for this easy 15-20 minute pasta recipe. I hope you enjoy this spinach sun dried tomato angel hair recipe!
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SPINACH SUN DRIED TOMATO PASTA
INGREDIENTS
1 pound angel hair pasta (or whatever you like)
1 (10 ounce) jar oil-packed sun dried tomatoes - drained, sliced
¼ cup extra virgin olive oil
3/4 cup dry white wine
6 cloves garlic - sliced
8 ounces baby spinach
1/4 cup packed basil leaves - chopped
1/4 cup parsley - minced
2 cups pasta water - reserved, will most likely not need all of it.
salt - to taste
½ teaspoon crushed red pepper flakes - optional
Parmesan cheese - for serving
INSTRUCTIONS
1. Bring a large pot of salted water (2 tablespoons kosher salt) to boil. Heat a large pan to medium-low heat. Wait 2 minutes then add the olive oil and garlic. Sautee garlic until golden (about 2-3 minutes), then add in the chili flakes and cook for 30 seconds more.
2. Add the sundried tomatoes and cook for 1 minute more.
3. Next, add the white wine and turn heat to medium-high. Cook wine until it reduces by half )about 3 minutes) then turn heat back to medium-low. Cook the pasta. Angel hair only takes a couple of minutes, so watch carefully and cook to al dente.
4. Add a ladle of pasta water and the pasta to the pan. Toss to coat and emulsify the sauce. Cook for 30 seconds, then turn the heat off. Add more pasta water if needed so that the pasta does not dry out.
5. Next, add the spinach and basil to the pan and toss once more. Taste test and adjust salt to taste.
6. Serve with a drizzle of extra virgin olive oil and parmesan cheese on the side. If the pasta gets at all dry while waiting to eat, add a couple ounces of pasta water to loosen things up. Enjoy!
SERVE WITH:
Garlic and Oil Broccoli
Sauteed Broccoli Rabe
Garlic Green Beans
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These Pasta Sauces are perfect weeknight meals
These are perfect weeknight pasta sauces. One is spinach garlic parm and the second is a fiery carbonara.
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Spinach Garlic Pasta -
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Roasted Red Pepper Pasta Dough
Red bell peppers are roasted and puréed then incorporated into fresh pasta dough. The resulting color will defy any sauce to match its vibrant hue. Or use this dough along with Squid Ink Pasta Dough and Spinach Pasta Dough to make Roberta Dowling's fun Festive Ravioli Shapes. Adventures in pasta-making!