- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 teaspoon Mazola Canola Oil
- 1/2 cup pine nuts
- 1/3 cup sun dried tomato halves
- 2 tablespoons Mazola Canola Oil
- 1-1/2 cups chopped onion
- 1 cup sliced fresh mushrooms
- 4 cloves garlic, minced
- 1-1/4 cups chicken OR vegetable broth
- 3/4 cup dry white wine
- 1/4 teaspoon red crushed pepper
- 1 tablespoon flour
- 1 tablespoon butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black whole pepper
- 1 bag (6 ounces) baby spinach leaves
- 8 ounces hot cooked fusilli OR rotelli pasta
- 3/4 cup freshly grated Parmesan cheese
- 1/3 cup chopped fresh basil
- Cut bell peppers in half; remove stems and seeds. Place on foil-lined baking sheet. Flatten with palm of hand. Broil 3 inches away from heat until skins are blackened. Wrap in foil; let stand 10 minutes to loosen skins. Peel; chop peppers. Set aside.
- Heat 1/2 teaspoon oil in small skillet over medium heat. Add pine nuts; cook, stirring constantly, until fragrant and golden. Cool and set aside.
- Place sun dried tomatoes in small bowl. Cover with boiling water. Let stand 5 minutes. Drain and chop; set aside.
- Heat 2 tablespoons oil in large skillet over medium high heat. Add onion; cook until tender, about 3 minutes. Add mushrooms and garlic; cook 5 minutes. Add broth, wine and crushed red pepper; simmer until liquid is reduced by half, 6 to 8 minutes.
- Stir together flour and butter to form paste; stir into onion mixture. Cook, simmering, about 1 minute. Add salt and pepper.
- Stir in spinach, roasted peppers and sun dried tomatoes. Cook until spinach wilts, about 2 minutes.
- Toss together hot pasta, onion mixture, Parmesan cheese and basil; mix well. Serve immediately, sprinkling each serving with 2 tablespoons pine nuts.
Tip: Vegetable Pasta Primavera may be refrigerated and served cold.