Simple Spinach and Red Bell Pepper Pasta
This spinach and pepper pasta entree is simple, tasty, and filling!"Very simple weeknight meal. I doubled the recipe. It wouldn't really have been enough for 4 as written. I added 1/2 to 3/4 cup of the pasta water at the end of cooking the vegetables - made the whole thing really creamy. I also added way more fresh basil than called for - about 1/3 cup when I tossed the pasta - don't cook with the onion and garlic if using fresh. I also added about 1/8 cup of olive oil when tossing and considerably more parmesan lots of salt and fresh ground pepper. I guess more is better!" - pols005
Yield: 4 Ready in 40 minutes
3,910 people trying soon
Verified by stevemur
|2 cupsuncooked penne pasta|
|1/2 mediumOnion; chopped|
|3 clovesGarlic; minced, more or less to taste|
|2 tablespoonsolive oil|
|1 teaspoonbasil; (or 2 tablespoons fresh, chopped)|
|1 mediumRed bell pepper; or yellow or green pepper, cut into strips|
|10 ouncesFresh spinach; coarsely chopped|
|1 teaspoonSalt; or to taste|
|Pepper; to taste, Freshly ground|
|parmesan cheese; to taste (optional), Freshly grated|
Simple Spinach and Red Bell Pepper Pasta Preparation
Cook the pasta and drain.
Heat the oil over medium high heat, and cook the onion, garlic and basil until the onion is tender.
Add the pepper strips and cook for 3 minutes longer.
Stir in the spinach. Heat for another minute, until warmed through.
Toss with the pasta, and add salt and pepper.
Top with parmesan cheese (leave out for vegan version).
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