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Pasta Red Pepper II takes several minutes to prepare.

Pasta Red Pepper II takes several minutes to cook.

Pasta Red Pepper II makes 4 servings.

The ingredients for Pasta Red Pepper II are:

4 red bell peppers, halved, seeded and roughly chopped
2 large onions, roughly chopped
1 whole head garlic cloves, peeled
1/4 cup olive oil
2 tablespoons fennel seeds
a sprinkle or two sea salt and freshly grated pepper
a 1 pound box penne pasta
few handfuls baby spinach

Here is how you make Pasta Red Pepper II:

Preheat oven to 350?F. Toss the peppers, onion, garlic, olive oil, fennel seed and salt and pepper together in a large bowl until thoroughly coated. Pour into a 9- x 13-inch (3.5 L) baking pan. Roast until peppers are softened and caramelized, about 1 hour. Transfer the roasted vegetables into a medium saucepan and pur?e with an immersion blender, adding a splash of water to help it along. Alternatively, put into a food processor or blender and pur?e until smooth. Taste and add more salt and pepper to taste. Just prior to serving, reheat the sauce in a large pot. Cook the pasta in lots of boiling salted water. Toss the hot pasta with the reheated red pepper sauce and the baby spinach and serve immediately. Serving Size:?4

The nutritional information for Pasta Red Pepper II is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 316.3

• Total Fat: 14.9 g
• Cholesterol: 0.0 mg
• Sodium: 9.9 mg
• Total Carbs: 41.5 g
• Dietary Fiber: 6.4 g
• Protein: 6.4 g