Roasted Red Pepper, Artichoke and Spinach Pasta 5.11.2016

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  • 16 oz whole grain pasta, any shape
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, minded
  • 1/2 cup roasted red peppers, chopped
  • 12 oz jar artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1 lemon, zest and juice
  • 1 teaspooon dried oregano
  • 1 teaspoon dried basil
  • 3 cups baby spinach, loosely packed, chopped
  • 10-12 basil leaves, torn
  • 3 tablespoons Parmigiano Reggiano cheese
  • No Salt Seasoning and Pepper, to taste

Cook penne according to package directions.

In a large skillet over medium heat, add oil. Add the garlic and cook for 1 minute until fragrant. Add the peppers, artichokes and tomatoes and cook, stirring frequently, for 2-3 minutes. Stir in the lemon zest and juice, , oregano, basil, no salt seasoning and pepper.

Add cooked pasta to the pan. Garnish each serving with fresh basil and cheese. Toss well to combine.

Sponsor: Intermountain Medical Center Heart Institute