Spinach Pasta with Roasted Broccoli & Bell Pepper
A healthy vegetarian pasta recipe featuring spinach and roasted vegetables tossed with light balsamic sauce! Click the link to get the recipe.
Keywords
- Italian Food
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.delallo.com.
Cooking tools:
- Oven
- Baking sheet
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Tongs
- Grater
- Serving bowl
- Parchment paper
- Spoon
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
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