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Spinach Pasta with Red Pepper Sauce

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Submitted by heuret

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

1 hrs

Ingredients

6 6
2 3E+1
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML BUTTER
1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
EACH EACH GARLIC CLOVES
1 ½ 355
CUPS ML CHICKEN BROTH
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *
2 3E+1
TABLESPOONS ML BASIL
fresh, chopped
½ 118
1 453.6
POUND G PASTA, SPINACH SPAGHETTI
cooked *

Directions

Broil peppers until charred on all sides.

Place in closed paper bag and let stand 10 minutes.

Remove skin, seeds and membranes and chop.

Heat oil and butter and sauté onion and garlic until tender.

Add peppers and broth and simmer, uncovered, for 15 minutes.

Transfer to blender container and puree.

Season with salt and pepper, then add basil and cream.

Heat gently, but do not boil. Pour over pasta.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 412g (14.5 oz)
Amount per Serving
Calories 320 70% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 192mg 8%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 23%
Sugars g
Protein 12g
Vitamin A 169% Vitamin C 529%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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