Herbed Spinach Pasta
- Ready In:
- 18mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 cups uncooked penne pasta
- 1⁄2 medium onion (sliced)
- 1 garlic clove (minced)
- 1 tablespoon olive oil
- 3⁄4 teaspoon basil
- 1 1 medium yellow peppers (cut into strips red or yellow makes dish much more colorful) or 1 medium green pepper (cut into strips red or yellow makes dish much more colorful)
- 1 (13 1/2 ounce) can whole spinach leaves (well drained)
directions
- Cook pasta according to package directions, drain, and keep warm.
- Cook onion, garlic, and basil in oil in skillet until onion is tender.
- Add pepper strips and cook 3 minutes.
- Stir in spinach: heat through.
- Toss with pasta and top with fresh parmesan cheese (if desired).
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Reviews
-
I thought this was really good. I used about a half of a 9 oz. bag of fresh spinach instead of canned and added about half of a large chopped fresh tomato that I had left over from lunch, with the spinach . My husband thought that there was too much yellow pepper. But I thought it was just about right. In any case, there weren't any leftovers. Next time I will add the whole bag of fresh spinach. It wilts down to nothing. I give this five stars because this is a good basic recipe that can be played with. Sundried tomatoes, roasted red peppers or calmata olives, come to mind. A sprinkle of feta cheese might be substituted for parmesan. I will make it again.
Tweaks
-
I thought this was really good. I used about a half of a 9 oz. bag of fresh spinach instead of canned and added about half of a large chopped fresh tomato that I had left over from lunch, with the spinach . My husband thought that there was too much yellow pepper. But I thought it was just about right. In any case, there weren't any leftovers. Next time I will add the whole bag of fresh spinach. It wilts down to nothing. I give this five stars because this is a good basic recipe that can be played with. Sundried tomatoes, roasted red peppers or calmata olives, come to mind. A sprinkle of feta cheese might be substituted for parmesan. I will make it again.
RECIPE SUBMITTED BY
kleigh83
Nashville, TN