How To Make Spinach Pasta with Roasted Vegetables
Satisfy your pasta cravings with this super healthy spinach pasta made with loads of spinach and roasted veggies tossed with a flavorful balsamic sauce.
Serves:
Ingredients
For the roasted vegetables:
- 1½lbsbroccoliflorets removed and sliced into bite-sized pieces
- 1red bell peppersliced into 1-inch squares
- 1tbspolive oil
- salt
For the spinach pasta
- 8ozDeLallo Whole Wheat Linguineor spaghetti
- 2tbspolive oil
- 1½shallot bulbsliced very thin, about 1/2 cup, sliced
- ¼tspsalt
- ¼tspred pepper flakes
- 2garlic clovespressed or minced
- 12ozbaby spinach
- 2tbspbalsamic vinegar
- 1tbsplemon juice
- 1tbspbutteror olive oil
- 1 ozParmesan cheeseoptional, finely grated, about 3/4 cup, grated, plus extra for garnishing
- black pepperfreshly ground, to taste
Instructions
To prepare the roasted vegetables:
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Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
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Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil.
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Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway for about 25 minutes.
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Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions.
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Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.
To prepare the balsamic spinach:
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In a large Dutch oven or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, salt, and red pepper flakes.
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Cook, stirring frequently until the shallot is translucent for about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant for about 20 seconds.
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While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot.
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Once the spinach has reduced a bit but is still bright green in parts, pour in the balsamic vinegar and remove the pot from heat.
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In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add the lemon juice, butter or olive oil, and optional Parmesan.
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Drizzle in about 1/3 cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt and freshly ground black pepper.
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Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.
Nutrition
- Calories: 405.41kcal
- Fat: 17.32g
- Saturated Fat: 7.01g
- Trans Fat: 0.08g
- Monounsaturated Fat: 7.65g
- Polyunsaturated Fat: 1.33g
- Carbohydrates: 44.40g
- Fiber: 6.55g
- Sugar: 6.29g
- Protein: 20.66g
- Cholesterol: 24.37mg
- Sodium: 673.80mg
- Calcium: 467.90mg
- Potassium: 901.70mg
- Iron: 3.53mg
- Vitamin A: 407.74µg
- Vitamin C: 144.90mg
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