Ingredients
- 16 oz spaghetti or tortellini
- 3 tablespoons salted butter
- 1 onion chopped
- 1 ½ tsp minced garlic or 3 cloves of fresh garlic, minced
- 12 oz roasted red peppers 1 jar, drained
- 1 cup chicken broth
- Salt to taste
- black pepper to taste
- Kinder's Garlic & Herb seasoning with lemon to taste
- ½ cup heavy cream
- 2 cups fresh spinach
- ½ cup grated Parmesan or mozzarella
- 1 tbsp dried parsley or 2-3 tbsp fresh parsley
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- Cook pasta according to package directions. Drain, rinse with cold water, and set aside.
- Melt butter in a large skillet over medium heat. Add onion and garlic and sauté 2–3 minutes until softened.
- Transfer onion and garlic to a blender. Add drained roasted red peppers and purée until smooth.
- Pour mixture back into skillet. Add chicken broth and stir to combine.
- Season with salt, pepper, and Kinder's Garlic & Herb seasoning.
- Stir in heavy cream. Add spinach and cook 2–3 minutes until wilted.
- Add cooked pasta and toss until fully coated.
- Stir in most of the Parmesan, reserving a little for garnish. Top with parsley and serve.
Nutrition
Video
Notes
To add protein: stir in 1 lb cooked chicken or Italian sausage just before the spinach so it heats through as the spinach wilts. Tortellini works beautifully in place of spaghetti.
