This doesn’t take long to prepare and the mixture of the roasted mini peppers and balsamic vinegar is a winning combination.
1 lb Mini Sweet Peppers
2 tsp Olive Oil
1/2 tsp Salt
1/4 tsp Black Pepper
3 tsp Balsamic Vinegar
12 oz Pasta, of choice
1 1/2 cups Grated Parmesan Cheese
2 Cloves Garlic, minced
2 cups Baby Spinach Leaves
2 Tbsp Chopped Basil
Cut the top off each pepper, remove the seeds and slice them into thin rings. Heat a large pan over medium heat and add the olive oil, sliced peppers, salt and pepper. Saute peppers until tender and browned, about 15 minutes. Add the balsamic vinegar to the pan and cook peppers for about 3-5 minutes.
While peppers are cooking, bring a large pot of water to a boil and cook pasta according to package directions. Once pasta is finished cooking, drain the water and place pasta back into the pot.
Immediately add the parmesan cheese and minced garlic to the hot pasta and stir until combined. Next, add the cooked peppers, spinach leaves and basil. Stir again and season with salt and pepper, to taste.