Meatless, Pasta

Pasta with Tomatoes and Roasted Red Peppers

I’m working on getting back to blogging regularly now that the spring sports season is coming to an end. There were only a few days in all of April and May that we didn’t have something going on which led me to make quick and easy dinners to get us to practices or games. I’m looking forward to getting back in the kitchen and unwinding with a little baking and cooking.

Pasta with Tomatoes and Roasted Red Pepper | Join Us, Pull up a Chair

I threw together this quick pasta dish on Monday night – we’re back to Meatless Mondays – and it was so simple and delicious! I think sometimes the most simple meals are what is needed every now and then. I used a new type of pasta – Casarecce. It’s a short, wide strip of pasta that is loosely rolled like a scroll and twisted. It as perfect for holding all space and pieces of garlic. I can’t wait to use it again with fresh pesto this summer!

12 oz box of pasta
1 clove garlic, minced
2 Tbsp olive oil
1 cup grape tomatoes, sliced in half
1/2 cup diced roasted red pepper
2 cups fresh spinach
1/2 cup bocconcini, sliced in half (small fresh mozzarella balls)
fresh ground pepper
1 Tbsp dried Italian seasoning
fresh basil, chopped

Cook pasta according to the package. Reserve 1/4 cup of the pasta water. In a large skillet, heat 1 tablespoon of oil over medium heat. Add in the garlic, tomatoes, red pepper and season with salt, pepper and Italian seasoning. Cook for 4-5 minutes or until the tomatoes start to burst and are cooked through. Add in the fresh spinach, drizzle with remaining olive oil and the reserved pasta water. Cook until the spinach is wilted.

Remove the pan from heat and toss the pasta into the sauce. Add in the mozzarella and serve. Sprinkle with fresh basil if desired.




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