 |
Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
|
Make this after a busy day because it can be done in a jiffy. The spinach gives it a hit of colour. Sprinkle it with parmesan, if you like. Ingredients:
4 cups fusilli |
1/2 package spinach, trimmed and coarsely chopped |
1 (313 ml) jar roasted red peppers, drained |
1 tablespoon olive oil |
2 cloves garlic, minced |
1 teaspoon dried oregano |
2 cups quartered cherry tomatoes |
salt & pepper |
Directions:
1. Cook pasta for 8 to 10 minutes until tender but firm.
2. Add spinach; drain and return to pot.
3. Puree red peppers in food processor and set aside.
4. In saucepan, heat oil over medium heat; cook garlic and oregano for 30 seconds.
5. Add pepper puree; bring to a boil.
6. Reduce heat and simmer for 2 minutes.
7. Add tomatoes, salt& pepper.
8. Heat through.
9. Add to pasta mixture; toss to coat.
|
|