RCI-ND.002.0141.001
Spinach Pasta with Red Peppers
Spinach Pasta with Red Peppers from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (or more) cloves of garlic10 unitpressed
- capers plus a bit of caper liquid (more if you love capers)3 tbsp
- 1 tbsp
- rosemary1 tbspcrushed
- 1 cup
- 1 unit
- red peppers3 largesliced thinly
- box wide spinach noodles (24 oz)1 unit
Method
1
Bring a large pot of salted water to a boil. Add the spinach noodles and cook according to package directions until al dente, then drain and set aside.
2
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pressed garlic and cook for 1 minute, stirring constantly until fragrant.
3
Add the thinly sliced red peppers to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and develop light caramelization.
6 minutes
4
Stir in the crushed rosemary and basil, cooking for another 30 seconds to release their aromas.
5
Pour in the water and add the capers along with a bit of their liquid. Stir well to combine and bring the mixture to a gentle simmer.
3 minutes
6
Simmer for 3-5 minutes to allow the peppers to finish softening and the flavors to meld.
4 minutes
7
Squeeze in fresh lemon juice to taste and adjust seasoning with salt and pepper as needed.
8
Add the drained spinach noodles to the skillet and toss gently until the pasta is evenly coated with the pepper and caper sauce.
9
Divide among serving plates and drizzle with additional olive oil if desired. Serve immediately while hot.