Would you look at that? I made Christmas-colored pasta, completely on accident. I’m on a perpetual roasted broccoli and red bell pepper kick, you see, and got a hankering for some hearty pasta.
Here, freshly roasted broccoli and bell pepper collide with lots of delicious sautéed spinach, my favorite whole wheat linguine and some balsamic vinegar. Toss all that together with some magical reserved pasta water for a light, silky sauce, and we end up with high-contrast Christmas pasta. I love it.
This spinach pasta recipe is highly adaptable. Feel free to change up the roasted vegetables—just use whatever you have around, cut to similar sizes and roasted until tender. Or, skip the roasted vegetables for a very simple but very flavorful and hearty spinach pasta.
The recipe is easily made vegan and/or gluten free, and the leftovers are great, whether served chilled, at room temperature or warmed again.
My one request is that you serve this pasta with a great green side salad. It can be super simple with just fresh greens, your favorite dressing and a couple of add-ins. Just don’t skip it!
DeLallo, the makers of my favorite 100% whole wheat pasta, offer a product called Salad Savors that combine a few complementary salad mix-ins in one easy-to-grab package.
My fridge is full of Salad Savors right now, so I have no excuse not to include a side salad with each meal. The more greens, the better, especially during the holidays!
I had a hard time choosing which Salad Savors to use with this pasta, but ended up grabbing my favorite (called Crisp), which includes sweet red dried apple, shredded sharp cheddar cheese and toasted almonds. I just tossed those ingredients with fresh arugula and a simple, homemade balsamic dressing. It was remarkably easy and delicious.
Please let me know how this recipe turns out for you in the comments. I’m always so eager for your feedback, and hope you love my recipes!
PrintSpinach Pasta with Roasted Broccoli & Bell Pepper
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Entree
- Cuisine: Italian
This healthy vegetarian pasta features loads of spinach and roasted vegetables tossed with light balsamic sauce! Feel free to change up the vegetables or skip them completely for a simple, hearty spinach pasta recipe. Recipe is easily vegan and gluten free (see notes). Serve with a green side salad for a complete meal. Recipe yields 4 large or 6 more modest portions.
Ingredients
Roasted vegetables
- 1 large bunch of broccoli (about 1 ½ pounds), florets removed and sliced into bite-sized pieces
- 1 red bell pepper, sliced into 1-inch squares
- 1 tablespoon olive oil
- Salt
Spinach pasta
- 8 ounces DeLallo Whole Wheat Linguine or spaghetti
- 2 tablespoons olive oil
- 1 shallot bulb, sliced very thin (about ½ cup, sliced)
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 cloves garlic, pressed or minced
- 12 ounces baby spinach
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon butter or olive oil
- Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing
- Freshly ground black pepper, to taste
Instructions
- To prepare the roasted vegetables (optional, skip for a more simple spinach pasta): Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.
- Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.
- To prepare the balsamic spinach, in a large Dutch oven (my 5.5-quart Le Creuset is perfect here) or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, ¼ teaspoon salt and ¼ teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.
- In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about ⅓ cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about ½ teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.
Notes
Change it up: Skip the roasted veggies for a simple weeknight pasta that’s full of greens, or change up the vegetables used.
Make it vegan/dairy free: Use olive oil instead of butter and omit the Parmesan. This pasta is great without the Parmesan, but you could add a light sprinkle of nutritional yeast for some cheesy flavor, if you’d like. Another option for extra savory flavor would be to add about ⅓ cup freshly toasted pine nuts or sliced almonds.
*A note on Parmesan: I always get a few comments on recipes that include Parmesan (“It’s not vegetarian!”) but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.
Make it gluten free: Choose a good gluten-free pasta (DeLallo makes one!).
▸ Nutrition Information
This post was created in partnership with DeLallo Foods and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Elizabeth
Yum! This looks delicious – always looking for ways to sneak in spinach.
Danielle
This recipe looks delicious! I would definitely try the Crisp White Cheddar!
krystal
this looks SUPER tasty.
Sophie
Roasted veggies are my favorite thing to eat in a pasta dish. I have never tried using reserved pasta water to help with the sauce. Definitely trying that.
Grace
I love pasta! And it’s a good idea to add a salad, I think I’d try the cheddar and apple mix
Joanna
I would go with the zesty feta. I love super savory salads!
Kate Smith
Love your site and every recipe I have tried, my favorite being the Spinach Artichoke Enchiladas. These Salad Savors look wonderful. Hard to make up my mind but will have to go with Vibrant Blue. Blue cheese with dried cherries and pecans makes my mouth water. Thanks.
Andrea
Looks yummy! I have yet to find a gf pasta I like so I usually just substitute spaghetti squash. I might try DeLallo
Bronwyn
This looks absolutely delicious! Actually – every recipe you post does and is! Thanks!
Caroline
I would like to try the Sharp SaladSavors flavor.
Laura
I would like to try the fresh goat cheese!
Liesl
Kate, Yours is the blog I come to because I know your recipes will be the best tasting, healthy recipes I can find. They are also doable- not so easy that I don’t feel like I’m using my cooking skills, but not requiring many steps or unusual ingredients. Thank you!
Liesl
Oops- meant to add that I would like to try the “crisp” flavor as I love apples in salads!
Allison
I would try the cheddar savor.
Elizabeth
I’m not sure what’s available locally (upstate Maine) but what a good idea! I’ll look for them.
Elizabeth
I’m not certain what’s available locally (upstate Maine), but I’ll definitely look. What a good idea, especially for winter salads.
Kristina N.
What a beautiful and easy pasta! Love it! I would love to try the Sharp flavor — I’ve been eyeing these, but haven’t found the sharp anywhere!
Maggie Y
This looks delicious! I love using veggies whenever and wherever possible!
Kial
Your recipes are always so good! The Salad Savers with feta and olives could be really great for a Greek salad.
Hannah Elizabeth
Ooh, I wouldn’t be able to choose between the Sharp, Tangy and Fresh flavors. Especially as I am so into Greek food, the Sharp would especially appeal to me…but I <3 goat cheese…I'd have to try them all and choose my favorite!
Ashley
Feta sounds delicious! Thanks for the chance to win.
Hannahlee
Definitely the cheddar apple!
Jillian
Wow! These salad toppers actually sound really tasty! Especially the Sharp one and the Tangy beet on.
Jenifer
I was just looking for some new weeknight vegetarian dinner ideas and this fits the bill! Simple and looks delicious (and fairly versatile!) :)
Julie
I’d love a feta, toasted almond, and dried cherry salad topper – to make your red rice and arugula salad even easier! It’s our favorite!
DJ
I would love to try the Crisp White Cheddar.
Laura
This looks amazing – I’m really into roasted broccoli right now, so this is perfect!!!!
Bec
This pasta looks really good – can’t wait to try it!
Tricia
They all sound great but the tangy beets and bold gorgonzola are more my style!
This recipe looks great btw! Last week, I randomly threw some balsamic vinegar into some leftover roasted veggies and fresh pasta and was pleasantly surprised!
Mary Ellen
The tangy salad flavor sounds like it would go beautifully with a pasta or risotto!!
Taryn
We will be trying this pasta in our house for sure! AND the beet, pecan, and goat option sounds amamzing!
Holly
This looks delicious!
Ellen C.
Going to the market in a few minutes to buy the ingredients. So far every recipe of yours that I’ve tried has turned out delicious. I’m looking forward to your book.
Kate
Thank you so much, Ellen!
Bets
Hadn’t heard of the salad savors before–look great!
Jessi
This recipe looks yummy. I plan to add it to my rotation. I use your recipes often to add to my meatless days of the week.
Mindy Kinnaman
The sharp asiago SaladSavors looks incredible – just like this pasta! I’m excited to try it out. :)
Tanaya
Your food is always so simple and delicious! Out of all the food blogs I read, I think I make the most dishes from this one! Love the idea of salad savors, and want to try the fresh goat cheese and the vibrant blue cheese one! Yay excited!
Denise
That pasta looks so good! I would want to try the tangy salad dressing.
Mark Turner
Thanks for all the great food ideas !
happy holidays !
M-
Jessica
The feta, olive, and red pepper combo sounds great!
Melissa
Looks delicious! I’d love to try the Sharp SaladSavors!
Saralyn
I love roasted vegetables with pasta. Haven’t had roasted broccoli in a while, and this gave me the urge to try it again in this recipe. As for the SaladSavors, definitely the beet. I love beets with creamy goat cheese!
Clarissa
Thanks for the giveaway that pasta looks yummy!
Adriane
I love roasted broccoli! I cant wait to try this!
Mabel
the sharp asiago sounds yummy!
Emily L
I love the goat cheese one because it has cranberries and walnuts! Such a great combo!
Chelsea
I’d definitely want to try the BOLD flavor! Bam!
Erin
Mmm…looks good! I would try citrus vinaigrette or bold gorgonzola! I don’t know, let’s try them all!
Tina W
I think the Tangy version with beets sounds great, although I wouldn’t mind mixing in the Vibrant variety as well, since I love beets and blue cheese together.
genevieve @ gratitude & greens
I am so down for Christmas coloured pasta! Love all the roasted veggies in here!
MelodyJ
Crisp White Cheddar
Liz
The Crisp mix sounds delightful.
cait
goat cheese or broccoli :)
Zoe
Thanks for letting everyone know about the vegetarian parm cheese that Whole Foods sells! As a strict vegetarian that is my favorite cheese!!
Erin A
the sharp asiago sounds like it would be wonderful!
Rebecca M
I’ve gotten into a practice of subbing quinoa for pasta in dishes or using pasta made from quinoa. This recipe’s going to be on my “to make” list!
Maria K
That dish looks amazing! I would love to try the cheddar and apple seasoning. We are big fans of cheddar in my house!
Lin
A friend of mine sent me in your direction for choosing other recipes to make for the week….they all look amazing and I will be shopping today so I can start cooking tonight and make ahead recipes too. Thank you much!
Kate
Thank you, Lin! I’m glad you found my blog! Please thank your friend for me. :)
Tanya
This looks delicious!!! Can’t wait to try it.
Madeline
I alred use roasted chickpeas, sundried tomatoes and feta a lot in salads and it would be handy to have them all packaged together.
Leslie
The goat cheese with marinated beet and pecans looks delicious and would be great with your balsamic dressing. Thanks for the inspiration!
Renae L.
oo the zesty sounds good!
Ellen
I would love to try the salad savers with feta and chickpeas. Those help make my favorite salad :)
Rhonda
The recipe looks lovely. I’m looking forward to trying it. Your recipes never disappoint. Therefore, I’d have to go with your recco on the Salad Savers and try Crisp!
Jackie
The goat cheese one sounds great!
L
This looks lovely! And I’d try the sharp asiago.
Lizzy
Looks delicious–I might try it with a little bit of tomato paste thrown in for a little richness :3
Cat
Tangy for sure! So much beet love <3 <3
Katie
Going to try this tonight, can’t wait!
Annie
This recipe looks amazing! And those salad savers looks like something I would love – I’m surprised I haven’t found these already! The feta, olives, and red peppers one looks AMAZING. Would love to try that! Thanks for this Christmas-esque recipe!
aimee
The recipe looks delicious
Katie V
Anything with goat or bleu cheese please. I love flavor!
Sara
the salad savors are incredible! that would seriously stop all my excuses in not making a quick salad. the goat cheese, cranberry, walnut one is definitely my jam. and would be great alongside this pasta dish! I will admit that I find myself whipping up a dish very similar quite frequently and I love it!
Mia
This looks so good! I’ll have to try it sometime soon. And for the SaladSavors, the “Crisp” flavor looks amazing and super easy.
Jennifer
Sharp cheddar + apple is one of my very favorite flavor combinations, so I would definitely try that one!
Heather Babbott
love C+K!
Whitney
Anything with white cheddar!
Benny
I would want to try the sharp asiago!
Amy
I think I’ll try an apple, pecan, cranberry salad for Christmas dinner.
Anna
I love the number of versatile recipes on your site that are easy to throw together (and delicious!) during the week. Thank you for all the inspiration!
Amanda
Great recipe! I already made it, and even though I forgot the spinach, it was delicious and satisfied my hankering for pasta. Hmm, the goat cheese SaladSavors sound good too…
Jennifer
Looks amazing! Can’t wait to try it!
Debbie S.
Tonight we had a vegetable lasagna which included broccoli, so I am anxious to try this dish in about a week so I don’t overdue the broccoli. Ha ha! It sounds delicious and I am looking forward to experimenting. Thank you, Debbie
Sylvia
I would definitely try the bold gorgonzola and the fresh goat cheese. :) yum yum yum
Kathleen
This recipe looks great, looking forward to trying it. I would be interested in trying SaladSavors’ Tangy goat cheese, beets and pecans.
Susan
I’d try the goat cheese!
Kathleen
Mmmm, cheddar and apple is one of my favorite combinations (scones, anyone?) But I am THE WORST about remembering to have a side salad – even when I have the stuff ready in the fridge. I can’t even count the number of lettuces I’ve neglected to death. :(
Andrea
ALL the salad savors look yummy!
Alexander DiMauro
Recipe looks great. As for the flavor, probably Zesty Feta, although wouldn’t mind trying a few of them.
Marsha
Love the easy pasta dish. I would try the cheese, almonds, and dried apple Salad Savor topping.
Christina
A little Gorgonzola goes a long way in a salad, so I would choose the bold.
Adri Bagnall
Yum! You make the best pastas!
Robin
Looks so good! Would love to try zesty!
Stacey
Zesty feta all the way! This looks incredible, I can’t wait to try it!
Camille M
This looks delicious – I’m such a sucker for any type of spinach pasta :)! And I would love to try the Salad Savors Bold gorgonzola with pear and walnuts….YUM!!!
Kelsey
the CRISP white cheddar sounds awesome!
Colleen
Hi friend…are the Salad Savors available locally? Thanks :)
Chloe May
I would like to try the sharp asaigo, artichoke, sundried tomato!
BoFiS
mmm cheddar cheese, esp sharp cabot
Natalie
I would like to try all of the Salad Savors.