Spaghettini with Sun-Dried Tomatoes, Roasted Red Peppers and Spinach
By 
This simple vegetarian pasta dish is a wonderful alternative to the usual pasta with tomato sauce.
You’ll Need
- 2 Tbsp butter
- 1 Tbsp olive oil
- 2 shallots, minced (about ¼ cup)
- ½ cup sun-dried tomatoes, drained and chopped
- ½ cup drained jarred roasted red peppers, chopped
- ⅔ cup 35% cream
- ¼ cup chiffonade of fresh basil
- 1 cup fresh baby spinach
- Salt and black pepper to taste
- 1 lb (500g) spaghettini
- ¼ cup grated Parmesan cheese
Prep and Cook
- Bring a large pot of salted water to a boil.
- In a large sauté pan, melt butter with oil over medium-high heat.
- Add shallots and sauté for 1 minute.
- Add sun-dried tomatoes and sauté for 1 more minute.
- Add roasted peppers and sauté 1 more minute. Add cream.
- Bring to a boil and cook, stirring, until sauce thickens, about 4 minutes.
- Reduce heat to low and stir in basil.
- Remove sauce from heat, stir in spinach and season with salt and pepper. Keep sauce warm.
- Cook pasta until al dente. Drain, reserving about 1 cup pasta water.
- Toss pasta with sauce, adding a little pasta water if necessary for desired consistency.
- Serve immediately, topped with Parmesan.
