Spinach Pasta with Roasted Broccoli & Bell Pepper (and Le Creuset Giveaway!)
Would you look at that? I made Christmas-colored pasta, completely on accident. I’m on a roasted broccoli and red bell pepper kick (actually, I’m on a perpetual broccoli and bell pepper kick because it’s so delicious). Anyway, I tossed some freshly roasted vegetables with lots of delicious sautéed spinach, my favorite whole wheat pasta and some balsamic vinegar, and here we are. High-contrast, Christmas pasta. I love it.
This spinach pasta recipe is highly adaptable. Feel free to change up the roasted vegetables—just use whatever you have around, cut to similar sizes and roasted until tender. Or, skip the roasted vegetables for a very simple but very flavorful and hearty spinach pasta. It’s easily made vegan and/or gluten free, and the leftovers are great, whether served chilled, at room temperature or warmed again. I always get a few commenters on recipes that include Parmesan (“It’s not vegetarian!”) but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.
My one request is that you serve this pasta with a great green side salad. It can be super simple with just fresh greens, your favorite dressing and a couple of add-ins. DeLallo, the makers of my favorite 100% whole wheat pasta, offer a product called Salad Savors that combine a few complementary salad mix-ins in one easy-to-grab package. I’m a big fan because it makes tossing together a simple side salad so much easier, and the more greens, the better! I had a hard time choosing which Salad Savors to use with this pasta, but ended up grabbing my favorite, the dried apple, cheddar and almond option.
DeLallo is generously giving away one 5.5-quart Le Creuset Dutch oven (in a color of your choosing from Crate and Barrel) to one lucky Cookie and Kate reader! Click to the post to enter.
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