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Categories:
olive oil shell pasta sweet onion red pepper yellow pepper orange pepper vodka sauce salt pepper Feta cheese
Viewed: 29 - Published at: 8 years agoIngredients
- 3 Tablespoons Extra Virgin Olive Oil, Divided
- 1 box (16 Oz. Box) Mini Shell Pasta
- 1 whole Sweet Onion
- 1 whole Red Pepper
- 1 whole Yellow Pepper
- 1 whole Orange Pepper
- 1/2 bags (6 Oz. Bag) Baby Spinach, Finely Chopped
- 24 ounces, fluid Bertolli Brand Vodka Sauce
- 1 pinch Salt
- 1 pinch Pepper
- Feta Cheese, To Sprinkle On Top
Method
- Place 2 tablespoons of extra virgin olive oil in a large sauce pan to heat on medium heat.
- Boil water for pasta (add a little salt to the water to keep the pasta from sticking to the pot at the end).
- Add pasta as soon as water boils.
- Chop onion, all peppers and baby spinach.
- Add onion and peppers to the sauce pan, place the lid on and let them cook down for a few minutes, until onions are translucent and peppers are soft.
- Then add the spinach and let cook for a minute or two (fresh spinach will cook quickly).
- Add the Bertolli vodka sauce to cooked veggies and let simmer a few minutes.
- Drain cooked pasta and then add to sauce and veggie mixture.
- Mix together well with the remaining tablespoon of extra virgin olive oil and let simmer on low heat for 5 minutes to allow the sauce to soak into the pasta.
- Season with salt and pepper to taste.
- Serve into bowls and sprinkle feta cheese over top to taste!
- Note: Adding chicken or sausage would be a great addition to this dish to make it non-vegetarian.
