Spinach Pasta with Roasted Broccoli & Bell Pepper
Total Time
40 minutes
Prep Time
15 mins
Cook Time
25 mins
Rating
4.8 out of 5 stars
(122)
Ingredients
6 servings
- 1 large bunch of broccoli (about 1 ½ pounds), florets removed and sliced into bite-sized pieces
- 1 red bell pepper, sliced into 1-inch squares
- 1 tablespoon olive oil
- Salt
- 8 ounces linguine or spaghetti (whole wheat if desired)
- 2 tablespoons olive oil
- 1 shallot bulb, sliced very thin (about ½ cup, sliced)
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 cloves garlic, pressed or minced
- 12 ounces baby spinach
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon butter or olive oil
- Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing
- Freshly ground black pepper, to taste
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Preparation
Chef’s notes
Change it up:
Skip the roasted veggies for a simple weeknight pasta that’s full of greens, or change up the vegetables used.
Make it vegan/dairy free:
Use olive oil instead of butter and omit the Parmesan. This pasta is great without the Parmesan, but you could add a light sprinkle of nutritional yeast for some cheesy flavor, if you’d like. Another option for extra savory flavor would be to add about ⅓ cup freshly toasted pine nuts or sliced almonds.
*A note on Parmesan:
Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.
Make it gluten free:
Choose a good gluten-free pasta (DeLallo makes one!).