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Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

Devashish
This vibrant roasted red pepper pasta delivers restaurant-worthy flavors in just 45 minutes. Packed with 18g of protein and bursting with vitamins A and C, this colorful pasta creation proves that delicious comfort food can also nourish your body.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 497 kcal

Equipment

  • Blender or food processor
  • Large skillet
  • Baking sheet

Ingredients
  

  • 10 ounces tortellini (the refrigerated kind), cheese or chicken
  • 3 Tablespoons butter
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 2 large red bell peppers stems and seeds removed, cut in half vertically
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 2 cups fresh spinach leaves
  • 1/2 cup freshly grated parmesan cheese
  • 2-3 Tablespoons fresh chopped parsley or 1 tablespoon dried

Instructions
 

  • Cook pasta according to package instructions. Drain, rinse with cold water, and set aside.
  • Turn oven to HIGH broil. Place the red bell pepper halves, skin side up, on a foil lined baking sheet. Press them flat with your hand.
  • Broil on the top rack of your oven for 10 minutes, or until the skins are mostly black. Remove from oven and transfer charred peppers to plastic bag. Close the opening and allow the peppers to steam in the bag for at least 10 minutes.
  • In the meantime, melt the butter in a large skillet over medium-high heat. Add the onions and garlic and sauté for 2-3 minutes. Transfer the mixture to your blender or food processor.
  • Remove the bell peppers from the bag and peel the outer blackened skins off the tops of the peppers--they should slide off easily. Add the peppers to the blender. Process everything until smooth.
  • Pour the mixture back into your skillet over medium heat. Add chicken broth and season with salt, and pepper. Stir in cream. Stir in spinach.
  • Add the cooked tortellini noodles and toss to coat. Add most of the parmesan cheese (reserving a little for topping in each individual bowl). Sprinkle parsley on top.

Nutrition

Calories: 497kcalCarbohydrates: 40gProtein: 18gFat: 29gSaturated Fat: 16gCholesterol: 101mgSodium: 607mgPotassium: 296mgFiber: 4gSugar: 6gVitamin A: 3375IUVitamin C: 106.7mgCalcium: 275mgIron: 2.4mg
Keyword bell peppers, creamy pasta, Mediterranean dish, vegetarian pasta
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