Roasted Red Pepper & Spinach Pasta with Garlic White Wine Sauce
15min
30min
1
570
Chef's Note
This mushroom-free pasta dish features sweet roasted red peppers and artichokes in a flavorful white wine sauce. The toasted pine nuts add a delightful crunch and nutty flavor. For a protein boost, add 4 oz of grilled chicken breast or sautéed shrimp. You can substitute the heavy cream with coconut cream for a dairy-free alternative.
Tags
Ingredients
3 oz fettuccine pasta
3/4 cup roasted red peppers (jarred)
1/2 cup artichoke hearts (canned)
1 small shallot
3 cloves garlic
2 tbsp fresh basil
1/4 cup dry white wine
1/3 cup vegetable broth
2 cups baby spinach
2 tbsp heavy cream
1 tbsp unsalted butter
1 tbsp olive oil
2 tbsp Parmesan cheese, freshly grated
1 tbsp pine nuts
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper flakes
Instructions
- 1
Bring a medium pot of salted water to a boil for the pasta.
- 2
While waiting for the water to boil, drain and slice 3/4 cup of roasted red peppers into thin strips. Drain and quarter 1/2 cup of artichoke hearts.
- 3
Finely dice 1 small shallot and mince 3 cloves of garlic. Chop 2 tbsp of fresh basil leaves.
- 4
In a small dry skillet, toast 1 tbsp of pine nuts over medium heat until golden brown, about 3-4 minutes, tossing frequently. Set aside.
- 5
Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the diced shallot and cook for 2-3 minutes until softened.
- 6
Add the minced garlic and cook for 30 seconds until fragrant. Add the sliced roasted red peppers and artichoke hearts, cooking for 2 minutes.
- 7
Pour in 1/4 cup of white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half.
- 8
Add 1/3 cup of vegetable broth to the skillet and simmer for 5 minutes until the liquid has reduced slightly.
- 9
Meanwhile, cook 3 oz of fettuccine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
- 10
Reduce the heat to medium-low and add 2 tbsp of heavy cream and 1 tbsp of butter to the skillet. Stir until the butter is melted and the sauce is slightly thickened.
- 11
Add 2 cups of baby spinach to the skillet and gently toss until just wilted, about 1-2 minutes.
- 12
Add the drained pasta to the skillet along with 1 tbsp of the reserved pasta water. Toss to coat the pasta in the sauce, adding more pasta water if needed to reach desired consistency.
- 13
Season with 1/2 tsp of salt, 1/4 tsp of black pepper, and 1/8 tsp of red pepper flakes. Toss again to combine.
- 14
Stir in the chopped fresh basil.
- 15
Transfer to a serving plate and top with 2 tbsp of freshly grated Parmesan cheese and the toasted pine nuts. Serve immediately.
Nutrition Information (per serving)
570
16g
54g
32g
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