Spinach Pasta with Roasted Broccoli & Bell Pepper
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Cookie and Kate · by Cookie and Kate★ 4.8

Spinach Pasta with Roasted Broccoli & Bell Pepper

NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 20%
CARBS 40G59% OF CAL
6G FIBER29G OTHER6G TOTAL SUGAR
FAT 10G32% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spaghetti tossed with spinach, roasted broccoli, bell pepper, and a light balsamic sauce. A healthy vegetarian pasta that can easily be made vegan or gluten-free.

mainitalianpastavegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 large bunch of broccoli (about 1 1/2 pounds), florets removed and sliced into bite-sized pieces
  • 1 red bell pepper, sliced into 1-inch squares
  • 1 tablespoon olive oil
  • Salt
  • 8 ounces linguine or spaghetti (whole wheat if desired)
  • 2 tablespoons olive oil
  • 1 shallot bulb, sliced very thin (about 1/2 cup, sliced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, pressed or minced
  • 12 ounces baby spinach
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon butter or olive oil
  • Optional: 1 ounce finely grated Parmesan cheese* (about 3/4 cup, grated), plus extra for garnishing
  • Freshly ground black pepper, to taste
PREP
15M
SODIUM
467MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.