Description
A creamy and flavorful pasta dish featuring roasted red peppers, herbed goat cheese, and fresh spinach, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 large red bell peppers
- 3/4 cup chicken broth
- 4 ounces herbed goat cheese
- 3/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 3 large garlic cloves, minced
- 1 pound cavatappi pasta
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Roast the Peppers: Place the peppers over an open flame on a gas stove, rotating with tongs until charred on all sides. Alternatively, broil on a baking sheet until charred. Place in a Ziplock bag or bowl, cover, and steam for 5 minutes. Peel off the skin, then remove the stem and seeds.
- Make the Sauce: Add the roasted peppers, chicken broth, goat cheese, and half of the salt to a blender. Blend until smooth. Heat olive oil in a large skillet over medium heat, add minced garlic, and sauté for 30 seconds. Pour the blended mixture into the skillet, bring to a boil, then reduce heat and simmer.
- Cook the Pasta: In a pot of boiling water, cook the cavatappi pasta until slightly undercooked (al dente). Drain and add to the simmering sauce.
- Finish and Serve: Sprinkle with Parmesan cheese, remaining salt, and spinach. Toss until cheese melts and spinach wilts. Add pasta water if the sauce is too thick. Taste and adjust seasoning as needed.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- This recipe can be made ahead and reheated.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 480 mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg