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Bon Appétit

Rotini with Roasted Peppers, Spinach and Pine Nuts

3.8

(32)

"I’m a pasta fiend, and I love to create sauces, especially when they include my favorite vegetable, red bell pepper," writes Dawn Kleinman of Denver, Colorado. "This recipe won a local contest and continues to receive compliments from everyone who tries it."

Recipe information

  • Yield

    Makes 4 (appetizer) or 2 (main-course) servings

Ingredients

2 red bell peppers
1 tablespoon all purpose flour
1 tablespoon butter, room temperature
1 tablespoon olive oil
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 1/4 cups canned low-salt chicken broth
3/4 cup dry white wine
1/2 teaspoon dried thyme
1/4 teaspoon dried crushed red pepper
1 10-ounce bag spinach leaves, stems removed, leaves chopped
1/2 pound rotini pasta
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup pine nuts, toasted

Preparation

  1. Step 1

    Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.

    Step 2

    Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.

    Step 3

    Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.

    Step 4

    Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.

TagsPastaBell PepperVegetableSpinachLeafy GreensPine NutNutStarterMainDinnerSimmerBon Appétit
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