Roasted Pepper Pasta is not just easy, it’s bold, beautiful, served in one pan and absolutely delicious. The sauce is baked in the oven rather than on the stovetop — a style of cooking that Ree is really enjoying right now.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound mini sweet peppers, halved, stemmed and seeded
- 1 shallot, sliced
- 4 garlic cloves, minced
- 1/4 cup jarred pesto
- 1 tablespoon tomato paste
- 1/2 to 1 teaspoon red pepper flakes
- 12 ounces bucatini
- 2 cups baby spinach
- 2 ounces crumbled goat cheese
- Balsamic glaze, for drizzling
Instructions
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
- Place the sweet peppers, shallot, garlic, pesto, tomato paste and red pepper flakes into a large baking dish. Season with a pinch of salt and 1 teaspoon pepper, then mix and roast until dark in color and soft, 13 to 15 minutes.
- Meanwhile, cook the pasta according to the package instructions until al dente in the salted water. Drain, reserving 1/4 cup of the pasta water. Set aside.
- Remove the dish of sweet peppers from the oven and immediately add the spinach, pasta and reserved pasta water. Toss to combine, taste and adjust the seasonings as needed.
- Distribute the goat cheese over the top and drizzle with the balsamic glaze. Serve straight from the baking dish.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 311 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 5 mg |
| Sodium | 399 mg |
Reviews
Pretty dry- needed to add more pasta water, fresh spinach didn’t wilt up as expected- will give it a go one more time. Certainly was easy.
Love this recipe. I cut the peppers in rounds. Served with garlic cheese bread.
Great base for a dinner… I added spinach and Feta chicken sausage from sprouts for my meat loving husband and used gemelli pasta.. yummy!! Do not skimp on the goat cheese or balsamic glaze!!
Soooo good and fresh! Put it over homemade pasta and it was a winner. So easy too. I chopped up everything the night before and it was so quick.
Oooh! What can say about this EASY, beautiful pasta dish other than pasta perfection! We put the left overs in two zip bags in fridge. Ate them out of the bag the next day for surprise picnic. Hot or cold, we loved this!
Delicious and quick! I didn’t have goat cheese but used finely grated pecorino Romano cheese instead. I will make this again but will cut the peppers down to bite sizes pieces next time. Thx Ree!
Easy and really good – surprising since there are so few ingredients. Very tasty and a quick meal for a weekday.