Balsamic Sweet Pepper Pasta with Spinach and Parmesan

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Balsamic Sweet Pepper Pasta with Spinach and Parmesan-5373

We eat a lot of pasta around here, but I feel like we really up our pasta game in the summer time.  It’s so quick and easy to make, you don’t have to turn your oven on and you can add all kinds of great flavors to it!

I’ve been eyeing the mini sweet peppers at the store lately and it turns out they go really well with pasta!  In fact, this balsamic sweet pepper pasta is one of my new favorites.  It also helps that it has a good amount of parmesan cheese and basil in it too :)

Balsamic Sweet Pepper Pasta with Spinach and Parmesan-5376

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Balsamic Sweet Pepper Pasta with Spinach and Parmesan


  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4-6
  • Category: Entree, Gluten Free

Ingredients

  • 1 pound mini sweet peppers
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 teaspoons balsamic vinegar
  • 12 ounces pasta, I used gluten free brown rice pasta
  • 1 1/2 cups grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 cups baby spinach leaves
  • 2 tablespoons chopped basil

Instructions

  1. Cut the top off each pepper, remove the seeds and slice them into thin rings. Heat a large pan over medium heat and add the olive oil, sliced peppers, salt and pepper. Saute peppers until tender and browned, about 15 minutes. Add the balsamic vinegar to the pan and cook peppers for about 3-5 minutes.
  2. While peppers are cooking, bring a large pot of water to a boil and cook pasta according to package directions. Once pasta is finished cooking, drain the water and place pasta back into the pot.
  3. Immediately add the parmesan cheese and minced garlic to the hot pasta and stir until combined. Next, add the cooked peppers, spinach leaves and basil. Stir again and season with salt and pepper, to taste.

 

Balsamic Sweet Pepper Pasta with Spinach and Parmesan-5365

Balsamic Sweet Pepper Pasta with Spinach and Parmesan-5363

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Comments

  1. says

    We eat pasta all year round too but I think I love it most in summer! There is just so much awesome produce you can throw in! This dish looks delicious!

  2. says

    I adore pasta, in any form, but don’t eat it as often as I’d like – my metabolism isn’t what it used to be 😉 . I’ve been eyen’ those peppers too, Izzy and love what you’ve done with them here! They’re so flavorful and pair perfectly with spinach and pasta! I love how colorful and vibrant this is! Delicious work my dear! xo

  3. Deborah Van Cleaf says

    Please comment whether you rinse all gluten free pastas before adding back to pot. We have had bad experiences with some various “wheat alternative” pastas; specifically loss of texture and lack of stickiness to cheeses.

    • She Likes Food says

      Hi Deborah, I don’t ever wash my gluten free pasta before adding it back to the pot, but I do put a little olive oil in the water while I’m cooking it to keep it from sticking together :)

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