Spinach Pasta With Red Peppers

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Servings: 5 Difficulty: Intermediate
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A vibrant vegan pasta dish featuring tender red peppers, fresh spinach noodles, and a bright lemon-caper sauce.
Spinach Pasta With Red Peppers recipe image

This vibrant Spinach Pasta with Red Peppers is a quick, flavorful vegan main that highlights fresh, garden-style ingredients. Thinly sliced red peppers are simmered with garlic, rosemary, and basil to create a fragrant base, then tossed with wide spinach noodles. The addition of capers and fresh lemon juice adds a necessary tang that cuts through the richness, while the pasta water helps emulsify a light, glossy sauce. It’s a perfect weeknight dinner that feels both comforting and fresh. The spinach-infused noodles add a pop of color and an extra boost of nutrients. Serve immediately for the best texture, as the pasta continues to absorb the flavorful liquid. This dish is ideal for vegetarians or anyone looking for a light yet satisfying meal that comes together in under 40 minutes.

Spinach Pasta With Red Peppers recipe image
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Spinach Pasta With Red Peppers

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 5 Calories: 372.5

Description

This vibrant Spinach Pasta with Red Peppers is a quick, flavorful vegan main that highlights fresh, garden-style ingredients. Thinly sliced red peppers are simmered with garlic, rosemary, and basil to create a fragrant base, then tossed with wide spinach noodles. The addition of capers and fresh lemon juice adds a necessary tang that cuts through the richness, while the pasta water helps emulsify a light, glossy sauce. It&# 226;ÂÂs a perfect weeknight dinner that feels both comforting and fresh. The spinach-infused noodles add a pop of color and an extra boost of nutrients. Serve immediately for the best texture, as the pasta continues to absorb the flavorful liquid. This dish is ideal for vegetarians or anyone looking for a light yet satisfying meal that comes together in under 40 minutes.

Ingredients

Directions

  1. Heat olive oil in a large skillet over medium heat. Add the minced garlic, capers, fresh basil, and crushed rosemary. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
  2. Add the thinly sliced red peppers and 1 cup of water to the skillet. Cover and simmer for 5-8 minutes until the peppers are slightly softened but still retain a bit of crunch.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the wide spinach noodles according to package directions until just al dente (slightly underdone). Reserve about 1/2 cup of pasta water before draining.
  4. Drain the pasta and add it directly to the skillet with the peppers and remaining liquid.
  5. Toss the pasta over low heat, adding reserved pasta water as needed, until the liquid is mostly absorbed and the pasta is evenly coated in the sauce.
  6. Remove from heat. Stir in the caper liquid and lemon juice to taste. Adjust seasoning with salt and pepper if needed. Serve immediately.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 372.5kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 42.5mg2%
Total Carbohydrate 82.5g28%
Dietary Fiber 5.2g21%
Sugars 2.5g
Protein 16.0g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spinach pasta, red peppers, vegan dinner, quick pasta, garlic sauce, capers, lemon pasta, healthy main, vegetarian, weeknight meal, fresh herbs, rosemary, basil, easy recipe, plant-based, simmered peppers, wide noodles, italian inspired, light dinner
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