Roasted Red Pepper and Spinach Penne with Garlic Herb Sauce

• 12 ounces penne pasta
• 2 large red bell peppers, halved and seeded
• 4 cups fresh baby spinach
• 4 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/3 cup pine nuts, toasted
• 1/2 cup freshly grated Parmesan cheese
• Juice of half a lemon
• 1/4 cup reserved pasta water

Instructions

1. Preheat your oven’s broiler on high. Place the halved red bell peppers on a baking sheet lined with foil, skin side up. Broil for 8-10 minutes or until the skins are blackened and blistered, turning once halfway. Remove and transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes.
2. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (about 10-12 minutes). Reserve 1/4 cup pasta water and drain the rest.
3. While the pasta cooks, remove skins from the roasted red peppers by gently rubbing with a paper towel. Chop the peeled peppers into medium-sized pieces.
4. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add minced garlic, dried oregano, basil, and red pepper flakes if using. Sauté for 1-2 minutes until fragrant but not browned.
5. Add the chopped roasted red peppers and fresh spinach to the skillet. Cook, stirring occasionally, until spinach wilts, about 3-4 minutes. Season with salt and pepper.
6. Add the cooked penne to the skillet along with lemon juice and reserved pasta water. Toss everything together over medium heat until the sauce coats the pasta evenly, about 2-3 minutes. Adjust salt and pepper to taste. Drizzle with the remaining 1 tablespoon olive oil and mix well.
7. Divide the pasta into bowls. Sprinkle toasted pine nuts and grated Parmesan cheese on top before serving.

Chef tips

• If you don’t have a broiler, you can roast the red peppers in a 450°F oven for 20-25 minutes, turning occasionally, until skins blister.
• To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes. Watch closely to avoid burning.
• Substitute Parmesan with a vegetarian-friendly hard cheese or nutritional yeast for a vegan option. Omit cheese altogether for vegan, and add extra herbs or lemon zest for flavor.
• Use gluten-free penne pasta if needed to accommodate gluten sensitivities.