Fusilli with Bell Pepper, Spinach and Feta

Fusilli with roasted red bell pepper, baby spinach and creamy feta, finished with Parmesan and lemon zest. A quick weeknight dish that needs only one pot and one pan.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 200 g Fusilli
• 1 pc Red bell pepper
• 1 pc Garlic clove
• 150 g Baby spinach
• 100 g Feta
• 30 g Parmesan, freshly grated
• 2 tbsp Olive oil
• 0.5 pc Organic lemon, zest and juice
• 1 pinch Chili flakes
• Salt
• Black pepper, freshly ground

Method

1. Salt the water in a large pot and bring it to a boil.
2. Remove the seeds from the bell pepper and cut it into fine strips, finely chop the garlic.
3. Add the fusilli to the boiling water and cook al dente according to the package instructions; before draining, scoop out about 100 ml of the pasta water.
4. Heat the olive oil in a large pan, then fry the bell pepper over medium heat for about 5 minutes until it takes on a little color.
5. Fry the garlic and chili flakes briefly until fragrant, then add the spinach and let it wilt.
6. Add the drained fusilli to the pan, then stir in the lemon zest and a little lemon juice.
7. Crumble the feta and mix it with the Parmesan, gradually adding enough of the pasta water until a creamy sauce forms.
8. Season with salt and pepper and serve immediately.