Pasta with Peppers, Spinach and Sun Dried Tomatoes

pasta with peppers 4

So last night, after an incredibly busy day, I was at a loss as to what to make for dinner.  Okay, more at a loss than usual.  I had leftovers from the weekend, but there was no way anyone was going to eat them (again).  I remembered I had a pan of chicken piccata in the freezer, and I wondered if it would reheat well enough so that they might think it could possibly be fresh.  Stupidly, I offered a choice – a meal of the chicken, or a pasta dish, which I would improvise.  Of course one of my sons said pasta, and the other one said chicken.  (Later the first one said he didn’t actually care…)  In the end, I decided I would make them both, because the pasta was more of a salad/side dish, if I didn’t add a protein.  Surprisingly it all worked out.  Frying onions and garlic brought everyone out of their rooms, sniffing for a clue as to what I was making.  The chicken was already heating in the oven, so they didn’t actually see that it came out of the freezer.  The pasta looked beautiful – fresh and vibrant with brightly colored peppers.  A few shakes of hot sauce made it all perfect!

Pasta with Peppers, Spinach and Sun Dried Tomatoes

1 lb. short cut pasta (I used ditalini), cooked and drained

3 Tbs. olive oil

2 medium onions, roughly chopped

3 bell peppers, 1 red, 1 orange, 1 yellow, sliced into strips

3 cubes frozen garlic

10 oz. frozen chopped spinach, defrosted and squeezed of excess liquid

1 8.5 oz. jar of julienned sun dried tomatoes in oil, drained

1/2 tsp. kosher salt, plus more to taste

1/4 tsp. freshly ground black pepper

few shakes of hot sauce

Heat the oil in a large saute pan.  Add onions and cook until softened, about 2 minutes, stirring occasionally.  Add peppers and saute another 3-4 minutes.

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Add garlic cubes, chopped spinach, sun dried tomatoes, and stir until heated through.  Add pasta and combine with vegetables.

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Season with salt, pepper and hot sauce.  The addition of chickpeas, capers and a splash of red wine vinegar would be a great addition for a great vegetarian meal!