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
![]()
Prep Time: 15 mins![]()
Cook Time: 25 mins![]()
Total Time: 40 minutes![]()
Yield: 4-6 1x![]()
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
- 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.
- 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.
- 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.
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!
Balsamic and sweet peppers sound like an epic combination- this looks delicious 🙂
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
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.
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 🙂
I’ve never been a fan of pasta salads. I’ve never liked the Italian dressing or other things people put in their pasta salads. So I went in search of a recipe that didn’t have those things and I found this one. My whole family is in love! It’s so light and refreshing and easy to make too. Thank you!
★★★★★
That is so nice to hear, Mindy!! I’m really glad to hear you enjoyed this one! It’s one of my favorites 🙂
I very rarely review anything but I had to tell you that this recipe was delicious! I had stop light peppers and a bag of spinach that I had for a chicken recipe but made a different one instead. I Googled those two ingredients plus pasta and your Balsamic Sweet Pepper Pasta with Spinach and Parmesan popped up first. I didn’t have fresh basil or garlic but used the organic bottled ones I bought in Costco. My husband and I really enjoyed it and it made for a great lunch today! Thank you for this recipe:)
★★★★★
I’m so glad you found this recipe and that you both enjoyed it! It’s one of my favorite pasta recipes too 🙂