Recipe

Pasta Vincenza Recipe


Pasta Vincenza Recipe
This recipe comes from a local restaurant. I always order it when I want a lighter "meat-free" meal. I make it at home for a quick light dinner.

Upstatevoya

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Ingredients
  • 4 cups fresh spinach, stems removed
  • 1 large or 2 small zucchini
  • 2 roasted red peppers (I use the jarred ones)
  • 1/2 cup olive oil
  • 6 cloves garlic, minced
  • salt and fresh ground black pepper to taste
  • 1 pound penne pasta, cooked
  • Romano cheese

Directions
  1. Slice spinach into a chiffonade (ribbons).
  2. Dice zucchini and roasted red peppers into bite-size pieces.
  3. In large skillet, heat oil. Add garlic and saute 1 minute.
  4. Add spinach, zucchini and roasted red peppers.
  5. Season to taste with salt and pepper.
  6. Cook over high heat 2 to 3 minutes.
  7. For more tender vegetables, reduce heat and cook an additional few minutes.
  8. Toss with cooked pasta.
  9. Top with Romano cheese.

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Comments


Can't go wrong with that Nice.


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