Pasta Primavera with Roasted Mini Bell Peppers

Name: Pasta Primavera with Roasted Mini Bell Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 cup, halved Mini Bell Peppers; 9 oz Pasta Noodles; 1 cup Pasta Sauce; 2 cups, chopped Spinach; 1/2 cup Heavy Cream; 1/4 cup, grated Parmesan Cheese; 2 tbsp Olive Oil; 2 cloves, minced Garlic; to taste Salt and Pepper; 2 tbsp, chopped Fresh Basil; 1/2 tsp Dried Oregano

A light and flavorful pasta dish featuring seasonal vegetables and roasted mini bell peppers in a creamy, herb-infused sauce.

Ingredients

1 cup, halved Mini Bell Peppers
9 oz Pasta Noodles
1 cup Pasta Sauce
2 cups, chopped Spinach
1/2 cup Heavy Cream
1/4 cup, grated Parmesan Cheese
2 tbsp Olive Oil
2 cloves, minced Garlic
to taste Salt and Pepper
2 tbsp, chopped Fresh Basil
1/2 tsp Dried Oregano

Instructions

Preheat oven to 400°F (200°C). Toss halved mini bell peppers with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and slightly caramelized. Ensure peppers reach an internal temperature of 165°F
Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While pasta is cooking, heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Stir in pasta sauce, heavy cream, dried oregano, and fresh basil. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Add cooked pasta, roasted mini bell peppers, and spinach to the skillet. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
Stir in Parmesan cheese. Season with salt and pepper to taste. Serve immediately, garnished with additional fresh basil if desired.

Cuisine: Italian

Suitability: vegetarian

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 3

Meal Type: dinner