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Pasta With Spinach & Roast Capsicum (Peppers)

Recipe #299353 | 25 min | 15 min prep | SERVES 6 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Rhiannon&Matt.gauci

A quick pasta meal that is high in iron & fibre. This recipe and the following tip is courtesy of the website for Australian food company Sanitarium. "To roast capsicum, place skin side up on a baking tray and cook under a medium grill for 10 minutes or until skin turns black. Allow to cool in a paper or plastic bag for 5 minutes and then remove the blackened skin."

Posted on: Apr 18, 2008

Print Recipe

Ingredients

  • 2 red capsicum, roasted, skin peeled and sliced thinly
  • 1 tablespoon olive oil
  • 1 leek, finely sliced
  • 2 garlic clove, crushed
  • 500 g spinach leaves, plus extra to serve
  • 1 cup vegetable stock
  • 250 ml low-fat evaporated milk
  • 1/4 cup basil leaves
  • 1/4 teaspoon salt (optional)
  • 500 g desired pasta
  • parmesan cheese, to serve

    • Directions

    1. 1
      Heat oil in a large frying pan, add leek and garlic. Cook for 5 minutes on a medium heat until soft and transparent. Add the spinach and stock. Cook for 3-5 minutes with a lid on the pan so spinach softens.
    2. 2
      Transfer to a food processor and add the evaporated milk, basil and salt. Process for a few minutes until combined.
    3. 3
      Return to saucepan to heat through.
    4. 4
      Serve on pasta with finely sliced roast capsicum, parmesan cheese shavings and extra English spinach leaves.

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    Nutrition Facts

    Serving Size 1 (229g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    vegetable stock

    low-fat evaporated milk

    Calories 370
    Calories from Fat 36 (9%)
    Amount Per Serving %DV
    Total Fat 4.0g 6%
    Saturated Fat 0.6g 3%
    Monounsaturated Fat 1.8g
    Polyunsaturated Fat 0.9g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 74mg 3%
    Potassium 731mg 20%
    Total Carbohydrate 70.2g 23%
    Dietary Fiber 5.7g 22%
    Sugars 4.1g
    Protein 14.0g 28%
    Vitamin A 9493mcg 189%
    Vitamin B6 0.4mg 22%
    Vitamin B12 0.0mcg 0%
    Vitamin C 101mg 169%
    Vitamin E 2mcg 7%
    Calcium 116mg 11%
    Iron 5mg 32%

    detailed view...

    how is this calculated?

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