Roasted Red Pepper Linguine with Kale
Ingredients
- 1 16 oz box of linguine
- 1 24 oz marinara sauce
- 2-3 tbsp olive oil
- 1 medium size onion (sliced)
- 3-4 cups chopped kale or spinach
- 3 red bell peppers
- about 4-6 garlic cloves chopped, grated or minced
Seasoning for bell pepper
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1 tsp ground chili powder or less
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Preparation
Cook pasta on stove as directed on box and set aside.
Cube about 3 red bell peppers, season and roast in the oven for about 20 minutes at 425 degrees Fahrenheit or until nicely roasted. In a blender, add marinara sauce and roasted peppers, blend until well incorporated, and set aside.
On a separate pan, heat about 2 tablespoons of olive oil and sauté garlic, diced onions, chopped kale, season with salt, black pepper, and cook until vegetables are tender.
Pour in the red pepper marinara sauce and let simmer for about 15 minutes on medium low heat. Stir occasionally. Add extra olive oil if desired. Taste sauce and add additional seasoning if needed. Add in pasta and gently combine well.
Serve and enjoy while hot.
Notes
Serves about 6 people.
