Spinach Pasta with Roasted Broccoli & Bell Pepper

Why You’ll Love This Recipe

This pasta dish is packed with colorful vegetables and layered flavors. Roasting the broccoli and bell pepper brings out their natural sweetness and slight char, while the spinach adds freshness and nutrients. The balsamic vinegar and lemon juice create a tangy, light sauce that perfectly coats the pasta. It’s simple, versatile, and comes together in less than an hour, making it a great go-to recipe for busy nights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. Preheat oven to 425°F (220°C). Place broccoli florets and bell pepper pieces on a baking sheet, drizzle with olive oil, season with salt, and toss to coat. Roast for 20–25 minutes, until tender and slightly charred.
2. Meanwhile, cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve ½ cup pasta water, then drain.
3. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add shallot, salt, and red pepper flakes, cooking until softened, about 3–4 minutes.
4. Add garlic and cook for 1 minute until fragrant.
5. Stir in baby spinach and cook until just wilted, about 2–3 minutes.
6. Add balsamic vinegar, lemon juice, and butter or olive oil. Stir well to combine.
7. Toss in cooked pasta, roasted vegetables, and Parmesan (if using). Add a splash of reserved pasta water if needed to loosen the sauce.
8. Season with freshly ground black pepper, garnish with extra Parmesan, and serve warm.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Use whole-wheat or gluten-free pasta to suit dietary needs.
• Swap broccoli with broccolini, zucchini, or asparagus.
• Add protein such as grilled chicken, shrimp, or chickpeas for a heartier meal.
• Replace Parmesan with nutritional yeast for a vegan option.
• Add toasted pine nuts or walnuts for crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of water or olive oil to keep the pasta from drying out. Avoid reheating in the microwave if possible, as it can make the pasta rubbery. This dish is not ideal for freezing due to the spinach.

FAQs

Can I make this recipe vegan?

Yes, simply omit the Parmesan or replace it with nutritional yeast or a dairy-free cheese alternative.

What pasta shape works best?

Linguine or spaghetti work well, but penne or fusilli are great for holding more of the sauce.

Can I prepare the roasted vegetables ahead of time?

Yes, you can roast them up to 2 days in advance and store in the fridge until ready to toss with pasta.

How do I prevent the spinach from becoming soggy?

Cook it just until wilted no more than 2–3 minutes for the best texture.

Can I use frozen broccoli instead of fresh?

Yes, but roast it straight from frozen at a high temperature to avoid sogginess.

Is this pasta good for meal prep?

Yes, it keeps well for 2–3 days and makes a great packed lunch.

Can I substitute balsamic vinegar?

Red wine vinegar or apple cider vinegar can be used, though the flavor will be slightly different.

How do I make it spicier?

Increase the red pepper flakes or add a pinch of cayenne.

Do I have to use shallots?

No, you can substitute with half of a small yellow or red onion.

Can I add more vegetables?

Absolutely! Mushrooms, zucchini, or cherry tomatoes would all be delicious additions.

Conclusion

Spinach pasta with roasted broccoli and bell pepper is a vibrant, wholesome dish that combines the comfort of pasta with the goodness of fresh vegetables. With its tangy balsamic sauce, tender greens, and roasted flavors, it’s a meal that feels light yet satisfying. Perfect for busy weeknights or casual gatherings, this recipe is both versatile and delicious one you’ll want to return to often.

Print