Roasted Sweet Pepper Pasta |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I invented this forever ago. It's super yummy! You can serve it over any pasta, I guess, but I'm partial to rigatoni. You can also bake this after you combine the pasta and sauce, if you want, but I like it just how it is. (: Ingredients:
1 tablespoon extra virgin olive oil |
2 green onions, minced |
5 garlic cloves, minced |
1/4 cup celery, chopped (including the leaves) |
1/4 cup red pepper, diced |
1/2 artichoke heart, minced |
1 (15 ounce) jar roasted sweet peppers, drained and chopped |
2 teaspoons mint, dried |
2 tablespoons basil, dried |
1/2 teaspoon rosemary, dried |
1/4 teaspoon marjoram, dried |
1 (6 ounce) can tomato paste |
1/2 cup dry white wine |
1 tablespoon lime juice |
reserved pasta-cooking water (as needed) |
1 bunch baby spinach, chopped |
1/2 lb brown rice penne (reserve water) or 1/2 lb rigatoni pasta, cooked and drained (reserve water) |
salt (to taste) |
fresh ground black pepper (to taste) |
cayenne pepper (optional) |
Directions:
1. Saute onions, garlic, celery, artichoke, peppers (both kinds), and herbs in olive oil over medium heat until fragrant and toasty. Add tomato paste and let it brown for a few minutes.
2. Add the wine and reserved pasta-cooking water until of desired consistency. Add the squirt of lime juice. Salt and pepper to taste, and add the cayenne if you want it spicier.
3. Add the spinach and allow to wilt. Stir into pasta and enjoy! (:.
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