Sundried Tomato Mascarpone Pasta with Baby Spinach and Roasted Red Pepper
This Sundried Tomato Mascarpone Pasta with Baby Spinach and Roasted Red Pepper is loaded with veggies and has perfectly balanced flavors.
Ingredients
- 1 lb pasta 454g, cooked and tossed with 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion
- ¾ cup sundried tomatoes in oil drained and chopped (4oz, 112g)
- 1 cup chopped roasted red bell peppers (from 2 red peppers yielding about 6.5oz, 184g roasted and chopped)
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning or a mix of oregano and basil
- 15 oz crushed tomatoes 425g
- 1 bouillon cube - optional
- salt and pepper to taste
- 8 oz mascarpone cheese 227 g
- ½ cup grated parmesan cheese 1.8 oz, 50g
- 4.4 ounces baby spinach whole or roughly chopped (125g)
- handful of fresh basil sliced
Instructions
- Heat olive oil in a large pan. Add onion and sauté until soft.
- Add roasted peppers and sundried tomatoes. Saute for a minute.
- Add garlic and give it a stir.
- Add Italian seasoning, crushed tomatoes, bouillon cube if using, salt, and pepper. Bring to a simmer on medium-high, 3-4 minutes.
- Add mascarpone cheese and stir until combined.
- When heated through, stir in parmesan cheese until melted. Turn off heat.
- Stir in spinach and fresh basil until combined.
- Add pasta to sauce and mix to combine.
Notes
To Roast Red Peppers:
1. On a gas stove:
2. Put the red peppers directly on the burner grates with the fire on medium-high. Rotate the peppers as each side turns black, including the top and bottom. Continue until the entire pepper is charred.
3. Alternatively the peppers can be charred under the broiler or on the grill.
4. Put the peppers in a bowl and cover with plastic wrap and let rest for 10 minutes. This will allow the peppers to steam and the skin to loosen. Remove the charred skin from the peppers and chop.
1. On a gas stove:
2. Put the red peppers directly on the burner grates with the fire on medium-high. Rotate the peppers as each side turns black, including the top and bottom. Continue until the entire pepper is charred.
3. Alternatively the peppers can be charred under the broiler or on the grill.
4. Put the peppers in a bowl and cover with plastic wrap and let rest for 10 minutes. This will allow the peppers to steam and the skin to loosen. Remove the charred skin from the peppers and chop.
Nutrition
Calories: 578kcalCarbohydrates: 71gProtein: 18gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 638mgPotassium: 796mgFiber: 6gSugar: 6gVitamin A: 3007IUVitamin C: 39mgCalcium: 216mgIron: 3mg
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