Pasta with Peppers and Spinach

Simple pasta dish using pantry pasta, spinach, and peppers.

Ingredients

• 300 g Pasta
• 1 cup, sliced Mini Bell Peppers
• 2 cups Spinach
• 2 tbsp Tomato Paste
• 2 tbsp Olive Oil
• 2 cloves, minced Garlic
• to taste Salt
• to taste Black Pepper
• 1/4 tsp (optional) Red Pepper Flakes
• 1/4 cup, grated (optional) Parmesan Cheese

Instructions

1. Cook pasta according to package directions in salted boiling water. Reserve about 1/2 cup of pasta water before draining.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add garlic and red pepper flakes (if using) and cook for 30 seconds, until fragrant.
4. Add mini peppers and cook for 3-4 minutes, until slightly softened.
5. Stir in spinach and cook until wilted, about 1 minute.
6. Stir in tomato paste and cook for 1 minute, stirring constantly to prevent burning. Add a tablespoon or two of the reserved pasta water if the mixture seems too dry.
7. Drain pasta and add it to the skillet with the vegetables.
8. Toss to combine, adding more pasta water as needed to create a light sauce that coats the pasta. Season with salt and pepper to taste.
9. Serve immediately, garnished with grated Parmesan cheese, if desired.

Cuisine: Italian

Suitability: vegetarian

Prep Time: 5 mins

Cook Time: 15 mins

Serving Size: 3

Meal Type: dinner