Spanish Pasta Toss
Take your taste buds on a vibrant culinary journey with Spanish Pasta Toss, a quick and flavorful dish perfect for weeknight dinners or casual entertaining. This recipe combines tender penne pasta with rich and smoky Spanish chorizo, sautéed garlic, and a medley of fresh vegetables including colorful bell peppers, ripe Roma tomatoes, and baby spinach. Enhanced with a touch of smoked paprika for that signature Spanish flair, this pasta dish is as aromatic as it is delicious. Finished with fresh parsley and optional Parmesan cheese, it's a hearty yet light meal that comes together in just 30 minutes. Whether served as a main course or a crowd-pleasing side, this pasta toss is a winner for lovers of bold Mediterranean flavors.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 6 oz Spanish chorizo sausage, sliced into rounds
- 3 cloves garlic cloves, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 Roma tomatoes, chopped
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 cups baby spinach
- 2 tbsp fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chorizo slices and cook for 3-4 minutes, stirring occasionally, until they release their oils and begin to brown slightly.
Add the minced garlic to the pan and sauté for 1 minute until fragrant, being careful not to let it burn.
Stir in the diced red and yellow bell peppers and cook for 4-5 minutes until they begin to soften.
Add the chopped Roma tomatoes, smoked paprika, salt, and black pepper to the pan. Stir to combine and cook for another 2-3 minutes, allowing the flavors to meld together.
Reduce the heat to low and toss in the baby spinach. Cook for 1-2 minutes, stirring, until the spinach wilts.
Add the cooked pasta to the skillet, tossing to coat it in the sauce. If the mixture seems dry, gradually stir in the reserved pasta water a few tablespoons at a time until the desired consistency is reached.
Taste and adjust the seasoning with additional salt and pepper, if necessary.
Sprinkle the chopped parsley over the pasta and toss gently to combine. Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4919 mg | 214% | |
| Total Carbohydrate | 287.0 g | 104% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 15.8 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 919 mg | 71% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2414 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
