Spinach Pasta with Roasted Broccoli & Bell Pepper - DeLallo

Ingredients

• Roasted vegetables:
• 1 large bunch of broccoli (about 1½ pounds), florets removed and sliced into bite-sized pieces
• 1 red bell pepper, sliced into 1-inch squares
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• Salt
• Spinach pasta:
• 8 ounces DeLallo Organic Whole-Wheat Linguine Pasta or DeLallo Organic Whole-Wheat Spaghetti
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 shallot bulb, sliced very thin (about ½ cup, sliced)
• ¼ teaspoon salt
• ¼ teaspoon red pepper flakes
• 2 cloves garlic, pressed or minced
• 12 ounces baby spinach
• 2 tablespoons DeLallo Balsamic Vinegar of Modena IGP
• 1 tablespoon lemon juice
• 1 tablespoon butter or olive oil
• Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing
• Freshly ground black pepper, to taste