Winter calls for comfort food so here is a delicious pasta recipe with a healthy twist! For this recipe I used brown rice quinoa fusilli pasta. It’s 100% whole grain and has 5 grams of protein and 2 grams of fiber per serving, which will most definitely help keep you full longer. You can also make this sauce a little spicy by adding red pepper flakes or chili powder for some more flavor!

Ingredients:

1lb whole wheat pasta
2 bell peppers, washed and de-seeded
3 large tomatoes
1 cup cherry tomatoes
2 cloves garlic
1/2 onion, chopped
2 cups spinach
1/4 cup fresh parmesan cheese
(Optional) 1 tsp each: paprika, black pepper, chili powder, basil, oregano, thyme

Directions:

1. Preheat oven to 450
2. Roast bell peppers for ~30 minutes, turning every 10 minutes
3. Cook pasta according to box directions
4. Sautee garlic and onion for 5-10 minutes, until golden
5. Place peppers, tomatoes (not cherry), garlic, onion, optional spices in blender and blend until smooth (add water or a little olive oil for smoother consistency)
6. Combine sauce with pasta in large pan, add spinach, cherry tomatoes, and fresh parmesan
7. Enjoy!