Invincible Muffin » Recipes » Entreés

Tuscan-Style Spelt Rotini

(Vegetarian Times magazine)

Cook pasta. Meanwhile, steam spinach in a large covered saucepan until wilted (just a few minutes). Drain and squeeze out moisture. Chop finely, then crumble with fingers to separate chopped leaves.

Heat oil in a large skillet. Add garlic and red bell pepper, sauté over moderate heat for 2-3 minutes, or until garlic is golden. Add beans, tomatoes, crushed red pepper, and oregano; bring to a gentle simmer. Stir in spinach and simmer for another minute. Remove from heat.

When pasta is done, drain and combine in a large serving bowl with tomato mixture. Toss well. Add salt and pepper to taste, and sprinkle with cheese if desired.

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