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Roasted red pepper pasta with green and parmesan cheese in a bowl.

Tuscan Roasted Red Pepper Pasta

This Tuscan pasta feast is a quick way to get extra veggies. Rich roasted red pepper pasta with bitter wilted Italian green and toasted almonds.
4.15 from 7 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 684kcal

Ingredients

  • ½ quantity of really useful roasted red pepper sauce
  • 1 cup 250ml heavy, whipping cream
  • 1 pound 450g tagliatelle or other long noodle
  • ½ bunch swiss chard or 2 cups of spinach or kale.
  • ¼ cup toasted almonds

Instructions

  • Make the roasted red pepper sauce according to the recipe.
  • In a small dry frying pan toast the almonds until they are just starting to brown and smell fragrant. Place them in a small bowl and set aside until you’re ready to serve.
  • In the same pan, heat the tablespoon of olive oil and toss with the swiss chard. Heat until the chard is just wilted and set aside.
  • Put half the amount of pepper sauce in a skillet or deep frying pan and add the cream. Whisk well and bring to the boil.
  • Cook the pasta according to the package directions and drain. Toss with the sauce to ensure all the pasta is well coated. Place the pasta in a serving bowl and top with the wilted greens and the toasted almonds.

Notes

Notes: This pasta would be perfect for adding chicken or prawns.

Nutrition

Calories: 684kcal | Carbohydrates: 84g | Protein: 19g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 176mg | Sodium: 50mg | Potassium: 400mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1655IU | Vitamin C: 8.9mg | Calcium: 105mg | Iron: 2.5mg
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