Directions
Cook pasta according to the package instructions until al dente. Drain the pasta and set it aside. In a blender or food processor, combine roasted red peppers, chicken stock, red pepper flakes and basil leaves. Blend until smooth. In a large skillet or saucepan, pour in the roasted red pepper sauce and cook over medium heat until it starts to simmer. Reduce the heat to low and stir in heavy cream. Let the sauce simmer for a few minutes to thicken. Add spinach and mix until it wilts into the sauce. Add the cooked pasta to the sauce. Toss everything together until the pasta and spinach are well coated with the sauce. Season with salt and pepper to taste. Serve the pasta in plates or bowls, and sprinkle Parmesan cheese over the top. Garnish with additional basil leaves if desired. Serves 4-6.
Roasted Red Pepper Pasta with Spinach
Prep: 20 min Cook: 25 min Servings: 4-6
Roasted Red Pepper Pasta with Spinach is a delicious and creamy dish featuring al dente pasta coated in a smooth roasted red pepper sauce. With the added freshness of spinach and a sprinkle of Parmesan cheese, it's a delightful blend of flavors and textures that will leave you wanting more. Perfect for a quick and satisfying meal with a touch of elegance.
Ingredients
- 1 lb Anna Mezzi Rigatoni
- 2 cups Fresh Spinach
- 1 jar Cento Roasted Peppers (12 oz), drained
- ¼ tsp Cento Crushed Red Pepper
- ½ cup Fresh Basil Leaves
- 1 cup Heavy Cream
- ½ cup Parmesan Cheese, shaved
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- ½ cup Cento Chicken Stock
Directions
- Cook pasta according to the package instructions until al dente. Drain the pasta and set it aside. In a blender or food processor, combine roasted red peppers, chicken stock, red pepper flakes and basil leaves. Blend until smooth. In a large skillet or saucepan, pour in the roasted red pepper sauce and cook over medium heat until it starts to simmer. Reduce the heat to low and stir in heavy cream. Let the sauce simmer for a few minutes to thicken. Add spinach and mix until it wilts into the sauce. Add the cooked pasta to the sauce. Toss everything together until the pasta and spinach are well coated with the sauce. Season with salt and pepper to taste. Serve the pasta in plates or bowls, and sprinkle Parmesan cheese over the top. Garnish with additional basil leaves if desired. Serves 4-6.
