Spinach In Pasta With Peppers
Spinach In Pasta With Peppers. Conchiglie pasta mixed with sauteed peppers, eggplant, garlic, and spinach and finished with grated Parmigiano Reggiano
Servings: 2 servings
Calories: 500kcal
Cost: $$
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).
Notes
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.
Nutrition
Calories: 500kcal