Rotini with Roasted Peppers, Spinach and Pine Nuts Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - red bell peppers
  • 1 tablespoons - all-purpose flour
  • 1 tablespoons - butter, at room temperature
  • 1 tablespoons - olive oil
  • 1 1/2 cups - chopped onions
  • 2 teaspoons - minced garlic
  • 1 1/4 cups - canned low-salt chicken broth
  • 3/4 cups - dry white wine
  • 1/2 tablespoons - dried thyme
  • 1/4 teaspoons - dried crushed red pepper
  • 1 bags - 10 oz. spinach leaves, stems removed, leaves chopped
  • 1/2 pounds - rotini pasta
  • 3/4 cups - freshly grated Parmesan cheese (about 2-1/2 oz.)
  • 1/2 cups - pine nuts, toasted
  • Directions:

    Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.

    Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute.

    Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper.

    Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.

    Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.

    Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.

    Brief Description

    Rotini pasta served in a light sauce with roasted peppers, spinach, pine nuts and Parmesan.

    Main Ingredient:


    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 25 min

    Posted By:


    Posted On:

    December 31, 2019

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