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Spinach Pasta with Red Peppers

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Submitted by ss

YIELD

5 servings

PREP

15 min

COOK

10 min

READY

30 min

Ingredients

10 1E+1
CLOVES CLOVES GARLIC
pressed
3 45
TABLESPOONS ML CAPERS
plus liquid
1 15
TABLESPOON ML BASIL
1 5
TEASPOON ML ROSEMARY LEAVES
crushed
1 237
CUP ML WATER
1 1
EACH EACH LEMON JUICE
to taste
3 3
LARGE LARGE SWEET RED BELL PEPPERS
thinly
1 1
BOX BOX PASTA, SPINACH FETTUCCINE
wide *

Directions

Sauté garlic, herbs and capers by your favorite sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 56 7% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 151mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 63% Vitamin C 227%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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