Spinach In Pasta With Peppers. Conchiglie pasta mixed with sauteed peppers, eggplant, garlic, and spinach and finished with grated Parmigiano Reggiano.
Welcome to the fifth recipe in our Pasta with Peppers series of recipes. In this version, Spinach In Pasta With Peppers, I am using spinach and eggplant to change up this dish. With these ingredient changes this recipe offers a whole new eating experience.
Look for more recipes to be coming out in this series, Pasta with Peppers.
A few weeks back, I was visiting Frederick, Maryland and came across a lovely store that sold handmade pasta and much more. The Pasta Palette is a wonderful store full of an amazing variety of pasta, smells, and flavors. So many wonderful smells from the pasta ingredients. My senses were immersed!
If you are in the area I highly recommend this quaint store in downtown Frederick.
I decided to try the basil garlic Conchiglie (small shell) pasta by Pappardelle’s. The pasta is a light green color which adds a nice aesthetic to the dish, and matches the main ingredient of basil. The pasta has a great bite and texture and really holds onto the sauce nicely.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How To Make Spinach In Pasta With Peppers And Eggplant
Preparing the Pasta
- Prepare the pasta according to the instructions on the package for al dente. Half-way through cooking reserve 4 ounces of pasta water.
Preparing the Vegetables
- While the pasta is cooking, in a large skillet or pot add the olive oil and bring to high heat. Next, add the garlic and sauté until golden, about 1-2 minutes, mixing occasionally.
- Next, add the peppers, eggplant, salt, and ground black pepper. Sauté for 5 minutes, mixing occasionally. Next, add the spinach and sauté for 1 minute, mixing occasionally.
- Finally, add the cooked pasta, and pasta water, and mix well to incorporate all the ingredients.
How To Serve Spinach In Pasta With Peppers And Eggplant
- Place the spinach in pasta and peppers in a large serving bowl and sprinkle with grated cheese (optional).
Invent Your Recipe
This spinach in pasta and peppers is the next version of our Pasta with Peppers series of recipes. In my other versions, I have used onions, zucchini, and artichokes in the recipes. Pasta is versatile, so I recommend adding whichever vegetables you like to this dish. I would try green beans, zucchini, chard, asparagus, peas, carrots, or Brussels sprouts.
For an even more filling dish, add some grilled chicken, pork, or shrimp to this dish. Grill or bake up the meat separately and mix it into the recipe when you add the pasta.
I kept the seasoning to a minimum in this recipe to highlight the flavors of the fresh vegetables. However, add whichever herbs and spices you like to make this recipe yours.
For more ideas like this spinach in pasta dish check out my pasta recipes page.
The Recipe
Spinach In Pasta With Peppers
Ingredients
- 8 ounces pasta
- ¼ cup olive oil
- 4 garlic cloves sliced
- 1 bell pepper roughly chopped
- 1 small eggplant chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 ounces spinach
- 4 ounces pasta water
- grated Parmigiano Reggiano cheese to serve (optional)
Instructions
Preparing the Pasta
- Prepare the pasta according to the instructions on the package for al dente. Half-way through cooking reserve 4 ounces of pasta water.
Preparing the Vegetables
- While the pasta is cooking, in a large skillet or pot add the olive oil and bring to high heat. Next, add the garlic and sauté until golden, about 1-2 minutes, mixing occasionally.
- Next, add the peppers, eggplant, salt, and ground black pepper. Sauté for 5 minutes, mixing occasionally. Next, add the spinach and sauté for 1 minute, mixing occasionally.
- Finally, add the cooked pasta, and pasta water, and mix well to incorporate all the ingredients.
To Serve:
- Place the spinach in pasta and peppers in a large serving bowl and sprinkle with grated cheese (optional).
Invent Your Recipe
Nutrition
