Ingredients
1
tbsp butter, room temperature
1
1/2 cups chopped onions
1
1/4 cups canned low-salt chicken broth
1/4
tsp dried crushed red pepper
1
10-ounce bag spinach leaves, stems removed, leaves chopped
3/4
cup freshly grated Parmesan cheese (about 2 1/2 ounces)
1/2
cup pine nuts, toasted
Directions
1.
Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.
2.
Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.
3.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.
4.
Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.
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