Ingredients

• 2 red bell peppers
• 1 tablespoon all purpose flour
• 1 tablespoon butter, room temperature
• 1 tablespoon olive oil
• 1 1/2 cups chopped onions
• 2 teaspoons minced garlic
• 1 1/4 cups canned low-salt chicken broth
• 3/4 cup dry white wine
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried crushed red pepper
• 1 10-ounce bag spinach leaves, stems removed, leaves chopped
• 1/2 pound rotini pasta
• 3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
• 1/2 cup pine nuts, toasted

Instructions

1. Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.
2. Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.
3. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.
4. Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.