Rotini with Roasted Peppers, Spinach and Pine Nuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (appetizer) or 2 (main-course) servings
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 2 teaspoons minced garlic
- 1 tablespoon all purpose flour
- 3/4 cup dry white wine
- 2 red bell peppers
- 1 1/2 cups chopped onions
- 1/2 cup pine nuts, toasted
- 1/4 teaspoon dried crushed red pepper
- Carbohydrate 61 g(20%)
- Cholesterol 20 mg(7%)
- Fat 24 g(37%)
- Fiber 6 g(26%)
- Protein 21 g(42%)
- Saturated Fat 6 g(32%)
- Sodium 334 mg(14%)
- Calories 564
Preparation 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.
Preparation 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.
