CookEat Recipe
Red Pepper and Spinach Pasta
Red pepper, potato and aubergine cook with onion until tender. Spinach and pasta are folded in, with yogurt added off the heat and lemon served alongside.
Method
Steps
Step 1
Weigh pasta dry and cook in 1500 ml boiling water for its package time; reserve 200 ml and drain. Scrub potato and dice into 1 cm cubes; dice aubergine and deseeded pepper, chop onion, rinse spinach and cut washed lemon into wedges.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion, pepper, potato and aubergine for 8 minutes. Add reserved water, cover and simmer for 15–20 minutes until potato and aubergine are tender.
Step 3
Wilt spinach for 2 minutes, fold in pasta and heat for 2 minutes. Remove from heat and stir in yogurt. Serve four portions with lemon wedges.
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Cooked 4 times