Rotini With Roasted Peppers Spinach And Pine Nuts Food

SMOKED MOZZARELLA PASTA SALAD

Steps:

• Cook pasta according to package directions and drain.
• Chop artichokes, and save the marinade in the jar.
• Mix the pasta with the artichokes, roasted peppers, mozzarella, spinach, and green chilies, stirring to mix well.
• In a small bowl, blend the artichoke marinade with the mayonnaise, Parmesan, pine nuts, garlic, and black pepper.
• Toss with pasta mixture, until everything is evenly coated.
• Chill before serving, several hours is best.

ROTINI WITH ROASTED PEPPERS, SPINACH AND PINE NUTS

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.
• Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.
• Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.

ROTINI WITH KALE, ROASTED PEPPERS AND PINE NUTS

Steps:

• Bring a large pot of water to a boil.
• In a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color. Add kale and saute for 3-4 minutes. Deglaze with white wine. ADD the roasted red bell peppers and season with salt and pepper.
• In a separate skillet, toast pine nuts until slightly browned, then remove and set aside.
• Cook pasta, drain and toss with sauce. Remove from heat and add pine nuts and cheese. Stir to combine and serve.

ROTINI WITH KALE, ROASTED PEPPERS AND PINE NUTS

Steps:

• Bring a large pot of water to a boil.
• In a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color. Add kale and saute for 3-4 minutes. Deglaze with white wine. ADD the roasted red bell peppers and season with salt and pepper.
• In a separate skillet, toast pine nuts until slightly browned, then remove and set aside.
• Cook pasta, drain and toss with sauce. Remove from heat and add pine nuts and cheese. Stir to combine and serve.

ROTINI WITH KALE, ROASTED PEPPERS AND PINE NUTS

Steps:

• Bring a large pot of water to a boil.
• In a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color. Add kale and saute for 3-4 minutes. Deglaze with white wine. ADD the roasted red bell peppers and season with salt and pepper.
• In a separate skillet, toast pine nuts until slightly browned, then remove and set aside.
• Cook pasta, drain and toss with sauce. Remove from heat and add pine nuts and cheese. Stir to combine and serve.

PASTA WITH ROASTED PEPPERS AND PINE NUTS

Steps:

• Bring the water to a boil in a large pot.
• Add the olive oil, garlic, red pepper flakes, pine nuts, sun-dried tomatoes and onion to a large saute pan set on high heat. Cook until the onion is soft and the garlic is beginning to brown, about 3 minutes.
• Stir in the wine and boil until the wine is reduced by half, about 1-2 minutes.
• Pour in the chicken stock, salt and pepper and bring to a boil. Reduce the heat to medium and simmer for 7 minutes, until the sauce is slightly thickened.
• While the sauce is simmering, cook the pasta in the boiling water until just tender. Drain the pasta well and return it to the pot.
• Pour the sauce over the pasta and cook over medium heat for 3 minutes, stirring constantly. Remove from the heat, stir in the cheese and serve.

ROTINI WITH KALE, ROASTED PEPPERS AND PINE NUTS

Steps:

• Bring a large pot of water to a boil.
• In a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color. Add kale and saute for 3-4 minutes. Deglaze with white wine. ADD the roasted red bell peppers and season with salt and pepper.
• In a separate skillet, toast pine nuts until slightly browned, then remove and set aside.
• Cook pasta, drain and toss with sauce. Remove from heat and add pine nuts and cheese. Stir to combine and serve.