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Pasta Night

Tonight I needed a healthy and simple yet filling dinner, and pasta always fits that bill. But not just any pasta — I wanted something creative and different from the whole spaghetti/tomato sauce thing.

Enter Rotini with Roasted Peppers, Spinach and Feta, adapted from Cooking Light:

  • 8  ounces whole wheat pasta — rotini or farfalle work best
  • 1/4  cup  pine nuts
  • 1  tablespoon  extra-virgin olive oil
  • 1  cup  prechopped onion
  • 1/4  cup  golden raisins
  • 1  tablespoon  minced garlic
  • 1  cup  sliced bottled roasted red bell peppers, rinsed and drained [I roasted my own — see below]
  • 1  cup  (4 ounces) crumbled feta cheese
  • 2  tablespoons  chopped fresh mint
  • 2  tablespoons  chopped fresh basil
  • 1 cup spinach
  • 1/4  teaspoon  black pepper

Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 1/2 cup cooking liquid. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts; cook 4 minutes or until golden brown, stirring frequently.

[Cut bell peppers — I used yellow and red — in half and place cutside down on a baking sheet. Broil until blackened. Remove from oven and seal in a Ziploc bag for 10 minutes. Remove, peel off skin and slice.]

Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, raisins, and garlic; cook 8 minutes or until onion begins to brown, stirring frequently. Add bell peppers; cook 4 minutes or until heated, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid; cook 1 minute, stirring to combine. Remove from heat; stir in feta, mint, basil, spinach and black pepper. Sprinkle with nuts.



One thought on “Pasta Night

  1. When do I get to invite myself over again? Your dinner looks delicious!

    Posted by Beth | March 28, 2011, 9:12 PM

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