Crushed Red Pepper and Spinach Alfredo Pasta

Alicia Calvo, MPH, RDN, CDCES, CEDRD

Yield: 6 Prep time: 5 minutes Cook time: 20 minutes Total Time: 25 minutes

This quick, easy dinner recipe may sound spicy, but the milk and parmesan cheese lessen the heat.  The spinach is high in vitamin C and potassium. And, the crushed red pepper is rich in capsaicin, a compound that is found to be anti-inflammatory and can help reduce blood sugar levels.   

Ingredients:

16 oz. pasta, Fettuccini or Rigatoni or Pasta of your choice

1 Tbsp. olive oil

4 garlic cloves, minced

4 tbsp. red pepper, crushed

2 tbsp. butter

1 cup 2% milk

2 tbsp. corn starch

9 oz. bag fresh spinach

1 cup Parmesan cheese

Instructions:

1.      Bring 4-6 quarts of water to boil. Add pasta and cook as directed on package. Add salt to taste while pasta is boiling.

2.      While the pasta is cooking, heat a large skillet over medium heat. Add olive oil, garlic, red pepper flakes, and butter. Sauté for about 2 minutes.

3.      Add milk and cornstarch. Stir constantly until sauce thickens.

4.      Add 4 tbsp of pasta water to sauce.

5.      Strain pasta and add to sauce. Toss thoroughly coating the pasta with the sauce.

6.      Add spinach.  Stir and cook until the spinach slightly wilts.

7.      Serve in pasta bowls and top with Parmesan cheese.

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Nutrition Facts:

Serves: 6

Calories: 456

Total Fat: 13 g

Total Carbohydrates: 48 g

Protein: 18 g

Equivalents: 2 starches, 2 vegetables, 2 fats, and 1 dairy protein