Tuscan-Style Spelt Rotini

• 1/2 lb. spelt rotini or rotelli (available at Newark Co-op)
• 8 to 10 oz. fresh spinach leaves
• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 small red bell pepper, cut into 2-inch strips
• 1 lb. can Great Northern or cannellini beans, rinsed
• 14 oz. can plum tomatoes, chopped with liquid
• 2 oz. oil cured sundried tomatoes, minced
• 1/2 tsp. crushed red pepper or to taste
• 1 tsp. dried oregano
• salt and pepper to taste
• Parmesan cheese or soy Parmesan (optional)

1. Cook pasta according to package directions.
2. Meanwhile, steam spinach in a large saucepan, covered, until wilted.
3. Drain and squeeze out moisture.
4. Chop finely, then crumble with fingers to separate chopped leaves.

spelt rotini, fresh spinach leaves, olive oil, garlic, red bell pepper, can great northern, tomatoes, oil cured sundried tomatoes, red pepper, oregano, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000485 (may not work)