Spinach Pasta with Roasted Broccoli & Bell Pepper
This healthy vegetarian spinach pasta features roasted vegetables tossed with light balsamic sauce! Recipe is easily vegan and gluten free.
Updated by Kathryne Taylor on September 12, 2024
Would you look at that? I made Christmas-colored pasta, completely on accident. I’m on a perpetual roasted broccoli and red bell pepper kick, you see, and got a hankering for some hearty pasta.
Here, freshly roasted broccoli and bell pepper collide with lots of delicious sautéed spinach, my favorite whole wheat linguine and some balsamic vinegar. Toss all that together with some magical reserved pasta water for a light, silky sauce, and we end up with high-contrast Christmas pasta. I love it.
This spinach pasta recipe is highly adaptable. Feel free to change up the roasted vegetables—just use whatever you have around, cut to similar sizes and roasted until tender. Or, skip the roasted vegetables for a very simple but very flavorful and hearty spinach pasta.
The recipe is easily made vegan and/or gluten free, and the leftovers are great, whether served chilled, at room temperature or warmed again.
Please let me know how this recipe turns out for you in the comments. I’m always so eager for your feedback, and hope you love my recipes!
Spinach Pasta with Roasted Broccoli & Bell Pepper
This healthy vegetarian pasta features loads of spinach and roasted vegetables tossed with light balsamic sauce! Feel free to change up the vegetables or skip them completely for a simple, hearty spinach pasta recipe. Recipe is easily vegan and gluten free (see notes). Serve with a green side salad for a complete meal. Recipe yields 4 large or 6 more modest portions.
Ingredients
Roasted vegetables
- 1 large bunch of broccoli (about 1 ½ pounds), florets removed and sliced into bite-sized pieces
- 1 red bell pepper, sliced into 1-inch squares
- 1 tablespoon olive oil
- Salt
Spinach pasta
- 8 ounces linguine or spaghetti (whole wheat if desired)
- 2 tablespoons olive oil
- 1 shallot bulb, sliced very thin (about ½ cup, sliced)
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 cloves garlic, pressed or minced
- 12 ounces baby spinach
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon butter or olive oil
- Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing
- Freshly ground black pepper, to taste
Instructions
- To prepare the roasted vegetables (optional, skip for a more simple spinach pasta): Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.
- Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.
- To prepare the balsamic spinach, in a large Dutch oven (my 5.5-quart Le Creuset is perfect here) or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, ¼ teaspoon salt and ¼ teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.
- In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about ⅓ cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about ½ teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.
Notes
Change it up: Skip the roasted veggies for a simple weeknight pasta that’s full of greens, or change up the vegetables used.
Make it vegan/dairy free: Use olive oil instead of butter and omit the Parmesan. This pasta is great without the Parmesan, but you could add a light sprinkle of nutritional yeast for some cheesy flavor, if you’d like. Another option for extra savory flavor would be to add about ⅓ cup freshly toasted pine nuts or sliced almonds.
*A note on Parmesan: I always get a few comments on recipes that include Parmesan (“It’s not vegetarian!”) but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.
Make it gluten free: Choose a good gluten-free pasta (DeLallo makes one!).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Yum! This looks delicious – always looking for ways to sneak in spinach.
This recipe looks delicious! I would definitely try the Crisp White Cheddar!
this looks SUPER tasty.
Roasted veggies are my favorite thing to eat in a pasta dish. I have never tried using reserved pasta water to help with the sauce. Definitely trying that.
I love pasta! And it’s a good idea to add a salad, I think I’d try the cheddar and apple mix
I would go with the zesty feta. I love super savory salads!
Love your site and every recipe I have tried, my favorite being the Spinach Artichoke Enchiladas. These Salad Savors look wonderful. Hard to make up my mind but will have to go with Vibrant Blue. Blue cheese with dried cherries and pecans makes my mouth water. Thanks.
Looks yummy! I have yet to find a gf pasta I like so I usually just substitute spaghetti squash. I might try DeLallo
This looks absolutely delicious! Actually – every recipe you post does and is! Thanks!
I would like to try the Sharp SaladSavors flavor.
I would like to try the fresh goat cheese!
Kate, Yours is the blog I come to because I know your recipes will be the best tasting, healthy recipes I can find. They are also doable- not so easy that I don’t feel like I’m using my cooking skills, but not requiring many steps or unusual ingredients. Thank you!
Oops- meant to add that I would like to try the “crisp” flavor as I love apples in salads!
I would try the cheddar savor.
I’m not sure what’s available locally (upstate Maine) but what a good idea! I’ll look for them.
I’m not certain what’s available locally (upstate Maine), but I’ll definitely look. What a good idea, especially for winter salads.
What a beautiful and easy pasta! Love it! I would love to try the Sharp flavor — I’ve been eyeing these, but haven’t found the sharp anywhere!
This looks delicious! I love using veggies whenever and wherever possible!
Your recipes are always so good! The Salad Savers with feta and olives could be really great for a Greek salad.
Ooh, I wouldn’t be able to choose between the Sharp, Tangy and Fresh flavors. Especially as I am so into Greek food, the Sharp would especially appeal to me…but I <3 goat cheese…I'd have to try them all and choose my favorite!
Feta sounds delicious! Thanks for the chance to win.
Definitely the cheddar apple!
Wow! These salad toppers actually sound really tasty! Especially the Sharp one and the Tangy beet on.
I was just looking for some new weeknight vegetarian dinner ideas and this fits the bill! Simple and looks delicious (and fairly versatile!) :)
I’d love a feta, toasted almond, and dried cherry salad topper – to make your red rice and arugula salad even easier! It’s our favorite!
I would love to try the Crisp White Cheddar.
This looks amazing – I’m really into roasted broccoli right now, so this is perfect!!!!
This pasta looks really good – can’t wait to try it!
They all sound great but the tangy beets and bold gorgonzola are more my style!
This recipe looks great btw! Last week, I randomly threw some balsamic vinegar into some leftover roasted veggies and fresh pasta and was pleasantly surprised!
The tangy salad flavor sounds like it would go beautifully with a pasta or risotto!!
We will be trying this pasta in our house for sure! AND the beet, pecan, and goat option sounds amamzing!
This looks delicious!
Going to the market in a few minutes to buy the ingredients. So far every recipe of yours that I’ve tried has turned out delicious. I’m looking forward to your book.
Thank you so much, Ellen!
Hadn’t heard of the salad savors before–look great!
This recipe looks yummy. I plan to add it to my rotation. I use your recipes often to add to my meatless days of the week.
The sharp asiago SaladSavors looks incredible – just like this pasta! I’m excited to try it out. :)
Your food is always so simple and delicious! Out of all the food blogs I read, I think I make the most dishes from this one! Love the idea of salad savors, and want to try the fresh goat cheese and the vibrant blue cheese one! Yay excited!
That pasta looks so good! I would want to try the tangy salad dressing.
Thanks for all the great food ideas !
happy holidays !
M-
The feta, olive, and red pepper combo sounds great!
Looks delicious! I’d love to try the Sharp SaladSavors!
I love roasted vegetables with pasta. Haven’t had roasted broccoli in a while, and this gave me the urge to try it again in this recipe. As for the SaladSavors, definitely the beet. I love beets with creamy goat cheese!
Thanks for the giveaway that pasta looks yummy!
I love roasted broccoli! I cant wait to try this!
the sharp asiago sounds yummy!
I love the goat cheese one because it has cranberries and walnuts! Such a great combo!
I’d definitely want to try the BOLD flavor! Bam!
Mmm…looks good! I would try citrus vinaigrette or bold gorgonzola! I don’t know, let’s try them all!
I think the Tangy version with beets sounds great, although I wouldn’t mind mixing in the Vibrant variety as well, since I love beets and blue cheese together.
I am so down for Christmas coloured pasta! Love all the roasted veggies in here!