Roasted Red Pepper and Spinach Pasta
A vibrant pasta dish featuring a smooth sauce made from roasted red peppers and fresh spinach, offering sweet and earthy flavors that kids adore. This italian-inspired pasta ready in about 25 minutes pairs spaghetti, drained roasted red peppers, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti
- 1 cup, drained roasted red peppers
- 2 cups fresh spinach
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz spaghetti and cook for 10 minutes until al dente; drain and set aside.
- Step 2: In a blender, combine 1 cup roasted red peppers, 2 cups fresh spinach, 2 tbsp olive oil, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Blend until completely smooth, about 2 minutes on high.
- Step 3: Return blended sauce to the pot with drained spaghetti. Stir over medium heat for 3-4 minutes until heated through and sauce coats pasta evenly.
- Step 4: Stir in 1/4 cup grated Parmesan cheese until melted and fully incorporated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Red Pepper and Spinach Pasta take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Red Pepper and Spinach Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Roasted Red Pepper and Spinach Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Red Pepper and Spinach Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Red Pepper and Spinach Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A new favorite! The combination of roasted red peppers and spinach is divine.
- ★★★★★
This dish was a hit with my dinner party! The roasted peppers gave it such a rich flavor.
- ★★★★☆
Easy to make and the whole family enjoyed it. Only downside: the red pepper sauce was a bit too thin.
