Italian Colors Pasta Toss
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 cup vegetable broth
- 1 cup red sun-dried tomato
- 1 cup white uncooked orcchiette pasta
- 1 red bell pepper
- 1 tablespoon olive oil
- 1⁄4 teaspoon crushed red pepper flakes
- 1 garlic clove, minced
- 1 green spinach, rinsed, bite-size
- 1⁄4 cup parmesan cheese
directions
- In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
- Bring a large pot of lightly salted water to a boil. Place orcchiette pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
- Place the red bell pepper in a skillet over high heat. Roast 10 minutes turning often, remove and place in paper bag for 15 minutes. Scrap burned skin off, deseed, remove stems and coarsely chop.
- Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, bell pepper and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes and bell pepper. Continue cooking 2 minutes, or until heated through.
- In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese.
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RECIPE SUBMITTED BY
MadCity Dale
Madison, Wisconsin
Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!