Penne with Peppers, Tomatoes, and Spinach
Ingredients
- 2/3 lb. penne (or your favorite pasta)
- 1 small red onion
- 1 tbsp oil (or less if preferred)
- 3/4 tsp garlic powder
- 1/2 to 1 tsp kosher salt (to taste)
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1 tsp dried oregano
- 1.5 tsp dried tarragon
- 1 cup white wine
- 2 cups vegetable broth
- 2 tbsp all-purpose flour
- 1 1/4 tsp dijon mustard
- 1 cup cherry tomatoes
- 1 cup roasted red peppers (jarred)
- 2 large handfuls baby spinach
- 2 tbsp fresh parsley
- Red chili flakes (optional)
Preparation
Cook pasta in salted water until just barely al dente, drain.
Meanwhile, while water boils, cut your onion, add to large pan with oil, salt, pepper and the dried seasonings. Cook until onion is translucent, adding bit of water to prevent burning if needed.
Add wine, let reduce by half.
In small bowl, add the flour and 3 tbsp of the veggie broth, whisk until smooth.
Add this and rest of broth, and the mustard to pan, stir well and let gently simmer (uncovered) until sauce thickens slightly, about 3 to 5 min.
Add red peppers and tomatoes, cook 3 min more.
Add spinach, and cooked pasta, stir, cover, let cook together for a couple min.
Garnish with parsley and chili flakes if desired.
