Roasted Red Pepper Pasta

Name: Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 7 servings
Cuisine: Italian
Ingredients: 1 pound spaghetti (or linguine); 2 tablespoon olive oil (for salad); 2 clove garlic (minced); 15 ounce cannellini beans (rinsed and drained); 12 ounce roasted red peppers (drained); 0.5 cup vegetable broth; 0.25 cup Parmesan cheese (grated); 0.25 teaspoon red pepper flakes; 0.5 teaspoon salt; 2 cup fresh arugula; 1 tablespoon lemon juice

A vibrant and creamy pasta dish made with a luscious roasted red pepper sauce, cannellini beans, and a refreshing arugula salad on the side for a complete and fast meal.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 7
Cuisine: Italian
Difficulty: Easy
Cost: $1.47/serving

Dietary

Nut-Free
Egg-Free
Vegetarian
High-Fiber
Pescatarian

Ingredients

1 pound spaghetti (or linguine)
2 tablespoon olive oil (for salad)
2 clove garlic (minced)
15 ounce cannellini beans (rinsed and drained)
12 ounce roasted red peppers (drained)
0.5 cup vegetable broth
0.25 cup Parmesan cheese (grated)
0.25 teaspoon red pepper flakes
0.5 teaspoon salt
2 cup fresh arugula
1 tablespoon lemon juice

Instructions

Cook 1 pound spaghetti according to package directions in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
While pasta cooks, prepare the sauce: In a food processor or blender, combine 1 (12 ounce) jar roasted red peppers, 1/2 cup vegetable broth, 1/4 cup grated Parmesan cheese, and 1 tablespoon olive oil. Blend until smooth. Add 1/4 teaspoon red pepper flakes if using. Season with salt and black pepper.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 2 minced cloves garlic and cook for 1 minute until fragrant.
Pour the red pepper sauce into the skillet. Add 1 (15 ounce) can cannellini beans and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally.
Add the drained spaghetti to the sauce in the skillet. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
Prepare arugula salad: In a medium bowl, combine 2 cups fresh arugula, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Toss gently.
Serve the speedy roasted red pepper pasta hot with fresh arugula salad and extra Parmesan cheese on the side.

Notes

You can prep the red pepper sauce ahead of time and store it in the fridge for even quicker assembly.

Nutrition (per serving)

Calories: 480
Protein: 19.5 g
Carbohydrates: 72.8 g
Fat: 13 g
Fiber: 10.5 g
Sodium: 720 mg
Saturated Fat: 3 g
Sugar: 7 g
Cholesterol: 10 mg