Roasted Peppers and Spinach
Roast the peppers and cut into strips.*
- 3-4 Peppers (I like red and yellow - they look good in this
- 3-4 cloves garlic minced
- 1/2 lb baby spinach
- 1-1/2 c. veg. broth
- 1/2 c. dry white wine (If you prefer sub. veg. broth)
- 1 t. olive oil
- 1 lb pasta (I prefer rigatoni)
Wash and shake water from spinach leaves (If you don't have baby
spinach you may want to course chop the spinach also).
Put the olive oil into a large skillet and heat.
When hot add 1/2 of the minced garlic, some salt and the spinach.
Cook until the spinach is wilted then remove pan from heat and remove
spinach to a plate with a slotted spoon.
Leave the the liquid in the pan.
Return pan with liquid to heat and add the remaining garlic, wine,
veg. stock and peppers.
Bring to a simmer and allow to cook until the liquid reduces by
a little more than half.
Add the previously cooked spinach and garlic.
Meanwhile cook and drain your pasta, reserving 1 c. of pasta cooking
I like to under cook the pasta about 1 minute.
Return it to the cooking pan after draining and then add the spinach
and roasted pepper mixture and cook over a low heat for about 1
Season to taste with salt and pepper (you might try red pepper flakes).
Serve in pasta bowls.
*Roasting peppers - The easiest way IMO is to cut in half lengthwise,
remove seed then smash them flat with my hand onto a sheet of foil
Put the peppers under the broiler until they are charred - make
sure they are really black.
Remove them from the broiler and fold the foil into a little package
and let them sit at room temp. until they are cool enough to handle.
If you really charred them well, the skin will just slip off.