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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop. | 2. Bring a large pot of lightly salted water to a boil. Place orcchiette pasta in the pot, cook 8 to 10 minutes, until al dente, and drain. | 3. Place the red bell pepper in a skillet over high heat. Roast 10 minutes turning often, remove and place in paper bag for 15 minutes. Scrap burned skin off, deseed, remove stems and coarsely chop. | 4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, bell pepper and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes and bell pepper. Continue cooking 2 minutes, or until heated through. | 5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376
sun tomato	1	cup	sun-dried	-	-	-	-
pasta	1	cup	uncooked	-	-	-	-
red bell pepper	1			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
spinach	1		rinsed	6.9	1.089	0.858	0.11699999999999999
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.