Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories263.1 kcal (13%)
Total Fat10.6 g (15%)
Carbs37.6 g (14%)
Sugars4.3 g (5%)
Protein9.2 g (18%)
Sodium299 mg (15%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 bunchbroccoli
large, florets removed and sliced into bite-sized pieces
1red bell pepper
sliced into 1-inch squares
1 tablespoonolive oil
salt
8 ounceswhole wheat linguine
or psaghetti
2 tablespoonsolive oil
½ cupshallot
sliced very thin, sliced
¼ teaspoonsalt
¼ teaspoonred pepper flakes
2cloves garlic
pressed or minced
12 ouncesbaby spinach
2 tablespoonsbalsamic vinegar
1 tablespoonlemon juice
1 tablespoonbutter
or olive oil
1 ounceparmesan cheese
optional, finely grated, grated, plus extra for garnishing
freshly ground black pepper
to taste
Instructions
Step 1
To prepare the roasted vegetables (optional, skip for a more simple spinach pasta): Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.
Step 2
Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.
Step 3
To prepare the balsamic spinach, in a large Dutch oven (my 5.5-quart Le Creuset is perfect here) or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, ¼ teaspoon salt and ¼ teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.
Step 4
In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about ⅓ cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about ½ teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.
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