Spinach Pasta with Roasted Vegetables Recipe

To prepare the roasted vegetables:

1. Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. 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.

3. 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.

4. 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.

5. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.

To prepare the balsamic spinach:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.