Italian Colors Pasta Toss

1. 1

   In a small saucepan, bring the broth to a boil.

2. 2

   Remove from heat.

3. 3

   Place the sun-dried tomatoes in the broth 15 minutes, or until softened.

4. 4

   Drain, reserving broth, and coarsely chop.

5. 5

   Bring a large pot of lightly salted water to a boil.

6. 6

   Place orcchiette pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.

7. 7

   Place the red bell pepper in a skillet over high heat.

8. 8

   Roast 10 minutes turning often, remove and place in paper bag for 15 minutes.

9. 9

   Scrap burned skin off, deseed, remove stems and coarsely chop.

10. 10

    Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender.

11. 11

    Mix in the spinach, bell pepper and cook until almost wilted.

12. 12

    Pour in the reserved broth, and stir in the chopped sun-dried tomatoes and bell pepper.

13. 13

    Continue cooking 2 minutes, or until heated through.

14. 14

    In a large bowl, toss the cooked pasta with the spinach and tomato mixture.

15. 15

    Serve with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.