Description

Fridge Raid Pasta is a vibrant and wholesome vegetarian dish featuring roasted bell peppers, caramelized onions, fresh green beans, spinach, cherry tomatoes, and aromatic basil tossed with your choice of pasta and finished with shaved Parmesan cheese. This easy-to-make recipe makes the most of fresh and frozen vegetables, perfect for a nutritious and satisfying family meal.

Ingredients

Roasted Vegetables

2 bell peppers, halved and deseeded
1 tablespoon olive oil (for roasting)
Salt and pepper to taste
2 cloves garlic, minced

Sautéed Vegetables

3 tablespoons olive oil, divided (2 tablespoons for onions, extra for topping and tossing)
2 onions, sliced

Blanched Vegetables

2 cups fresh or frozen trimmed and chopped green beans
2 cups baby spinach, roughly chopped

Other Ingredients

1 pint cherry or small tomatoes, quartered
1 lb spiral, penne, or elbow pasta
Pinch white pepper
1 bunch of basil, roughly chopped
1/2 cup shaved Parmesan cheese

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Instructions

Preheat and Roast Peppers: Preheat your oven to 400˚F. Place the halved and deseeded bell peppers on a lined baking pan. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast the peppers in the oven for 20-30 minutes until tender, stirring only occasionally to ensure even cooking. In the last minute of roasting, add the minced garlic and cook together. Remove from oven and set aside to cool.
Sauté Onions: While the peppers are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook for about 20 minutes or until they are browned and softened, stirring occasionally to prevent burning.
Blanch Green Beans and Spinach: Fill a stockpot halfway with water and bring it to a boil. Add the trimmed green beans and blanch for 2-3 minutes until bright green and tender-crisp. Using a slotted spoon, remove them and immediately place them in a bowl of cold water to stop the cooking. Next, add the baby spinach to the boiling water and cook for 1 minute. Remove with a slotted spoon and place in the cold water bowl as well.
Cook Pasta: Cook your pasta of choice according to the package instructions until al dente. Once cooked, drain the pasta and rinse with cool water. Drain again thoroughly and toss the pasta with a dash of olive oil in a large bowl to prevent sticking.
Prepare and Combine Ingredients: Dice the roasted peppers and roughly chop the basil. Combine the roasted peppers with garlic, sautéed onions, blanched green beans, spinach, cherry tomatoes, fresh basil, and cooked pasta in the large bowl. Add a pinch of white pepper, salt, and pepper to taste, and drizzle with additional olive oil. Toss everything well to evenly coat all the ingredients.
Serve: Garnish the pasta with shaved Parmesan cheese and serve warm or at room temperature as desired.

Notes

For a vegan option, omit the Parmesan cheese or substitute with a vegan cheese alternative.
Feel free to use any pasta you have on hand such as fusilli, macaroni, or rigatoni.
Blanching the green beans and spinach in boiling water then shocking in cold water preserves their vibrant color and fresh texture.
You can roast the bell peppers in advance to save time.
Add a squeeze of lemon juice or a splash of balsamic vinegar for added brightness if desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian