Ingredients

The following ingredients have 4 Servings
  • 3 red peppers
  • 1 tablespoon olive oil
  • 2 teaspoons salt, divided
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 cup plus 2 tablespoons balsamic vinegar
  • 1 teaspoon brown sugar
  • 1/2 cup pine nuts
  • 1 pound penne
  • 1/4 pound butter, cut into pieces
  • 2 cups fresh baby spinach
  • 1/3 cup grated Parmesan cheese, plus more for serving

Instruction

  • Preheat the oven to 400 degrees.
  • Chop the red pepper into 1 inch pieces. Place on a baking sheet and toss with olive oil and salt and pepper. Roast for 15 minutes.
  • Meanwhile, put the vinegar in a small saucepan. Simmer, stirring occasionally, until 3 tablespoons remain and vinegar has thickened.
  • Stir in the brown sugar. Remove from the heat.
  • Cook the penne in a large pot of boiling, salted water according to the directions on the box.
  • In a small dry saucepan, toast the pine nuts over medium heat until they are just golden brown. Remove from heat.
  • Drain the pasta and toss with the butter, vinegar, pepper, pine nuts, spinach, parmesan, and the remaining 1 teaspoons salt.
  • Serve with additional parmesan.