Spinach Pasta with Roasted Broccoli & Bell Pepper

The final dish
As seen on
Cookie + Kate
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
BeginnerItalianVegetarianDinner
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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!).
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