Tuscan-Style Spelt Rotini

(Vegetarian Times magazine)

¹/₂ lb. spelt rotini, rotelli, or other spiral pasta (Spelt is a grain with a particular 'nutty' kind of flavor suited to this recipe. You can substitute other pasta if you wish.)

8 - 10 oz. fresh spinach leaves or other leafy green such as Swiss chard

2 Tablespoons olive oil

2 cloves garlic, minced

1 small red bell pepper cut into narrow, 2-inch strips

1 15-oz. can Great Northern or cannellini beans, rinsed

1 14-oz. can plum tomatoes, chopped, with liquid

2 oz. oil-cured sun-dried tomatoes, minced (since these are more expensive I use regular sun-dried tomatoes and soak them in warm water for a half hour or so)

¹/₂ teaspoon crushed hot red pepper, or to taste

1 teaspoon dried oregano

salt and pepper to taste

optional: Parmesan cheese or soy parmesan

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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Tuscan-Style Spelt Rotini