Tastes Better From Scratch · by Lauren Allen★ 5.0 (67)
Roasted Red Pepper Pasta
NUTRITION · PER SERVING45M COOK
CAL 44%·PRO 74%
CARBS 91G42% OF CAL
8G FIBER1G ADDED10G INTRINSIC72G OTHER11G TOTAL SUGAR
FAT 43G44% OF CAL
18G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheesy tortellini in a creamy roasted red pepper sauce with spinach. Smooth, slightly sweet, and herbaceous. A comforting pasta main that comes together in under an hour.
mainamericanpasta⚙️ food processor🍪 sheet pan🍳 skillet🌀 blender🔥 ovengluten free
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 20 ounces tortellini (, (the refrigerated kind), cheese or chicken)
- 6 Tablespoons butter
- 1 large onion (, chopped)
- 6 cloves garlic (, minced)
- 4 large red bell peppers (, cut in half vertically from stem to butt, stems and seeds removed)
- 1 cup low-sodium chicken broth
- salt and freshly ground black pepper (, to taste)
- 1/2 cup heavy whipping cream
- 4 cups fresh spinach leaves ((or one 5oz bag))
- 1 cup freshly grated parmesan cheese
- 2-3 Tablespoons fresh chopped parsley (, or 1 tablespoon dried)
At a glance
PER SERVING · TIME 45M
CAL 44%·PRO 74%
CARBS 91G42% OF CAL
8G FIBER1G ADDED10G INTRINSIC72G OTHER11G TOTAL SUGAR
FAT 43G44% OF CAL
18G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1528mg
- Total sugar
- 11g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 887mg
- Calcium
- 609mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1528MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.