Roasted Red Pepper Rotini Caesar (served hot)
12 oz rotini
12 oz jar of roasted red peppers, sliced
4 cups of fresh baby spinach OR frozen spinach
1 cup of creamy Caesar dressing OR creamy peppercorn Parmesan dressing
Shredded Parmesan cheese to taste
Cracked paper to taste
Salt to taste
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Cook pasta according to package directions. Heat a large saute pan with a light film of oil, toss in red peppers and spinach; heat until warmed (about 1 minute). In the large saute pan, toss cooked pasta with spinach and peppers. Add Caesar dressing, stirring frequently until heated through (approximately 3 – 5 minutes). Top pasta with desired amount of Parmesan cheese, cracked pepper and salt. Makes 4 servings.
Roasted Red Pepper Rotini Caesar (served cold)
Cook pasta according to package directions. In a mixing bowl, toss pasta, Caesar dressing, red peppers and spinach until evenly mixed. Top pasta with desired amount of Parmesan cheese, cracked pepper and salt. Refrigerate and serve.
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