Description
A delightful pasta dish featuring a creamy red pepper sauce and sautéed spinach, perfect for weeknight dinners or weekend treats.
Ingredients
Scale
- 8 ounces of pasta (penne or fettuccine)
- 2 large red bell peppers, roasted and peeled
- 1 cup of cream cheese, softened
- 1 cup of spinach, chopped (fresh or frozen)
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red chili flakes (optional)
- 1/4 cup of grated Parmesan cheese (for garnish)
Instructions
- Boil a large pot of salted water and add the pasta.
- Cook according to package instructions until al dente.
- Drain the pasta and set aside.
- In a blender or food processor, combine the roasted red peppers, cream cheese, garlic, salt, black pepper, and red chili flakes (if using).
- Blend until you have a smooth sauce.
- In a large skillet, heat olive oil over medium heat.
- Add the chopped spinach and sauté for 2-3 minutes until wilted.
- Pour the blended red pepper sauce into the skillet with the sautéed spinach.
- Stir the sauce and bring it to a gentle simmer over low heat.
- Add the drained pasta and mix until all the pasta is well-coated with the sauce.
- Plate the pasta and sprinkle with grated Parmesan cheese before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-5 days or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg