January 05, 2019
Dinner, Lunch, Main Dish,
Pasta, Rigatoni, Vegetables, Peppers, Spinach, Italian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Blender, Stove Top, No Eggs, Vegetarian, Canned Tomatoes, Kosher Dairy more
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"From our Saturday newspaper The Weekend West. Times are estimated."
To make sauce, cut capsicums into quarters and remove seeds and membranes and then place capsicums, skin-side up, on a large oven tray lined with oiled foil.
Cook in a very hot oven (240C) for about 30 minutes, or until skin is blackened and then remove and transfer to a snap-lock bag and seal and let stand for 15 minutes and then peel away skin.
Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender and then drain.
Place capsicums in a blender with remaining ingredients and blend until smooth.
Transfer sauce to a large frying pan over a medium to high heat and bring to boil and then add pasta and spinach and stir for about 1 to 2 minutes, or until spinach is wilted and then stir in half the parmesan.
Serve pasta with remaining parmesan.
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