Spinach, Peppers, and Cherry Tomatoes with Penne Rigate

• 2 1/2 cups penne rigate pasta (6 oz.)
• 1 Tbs. olive oil
• 2 cloves garlic, minced (2 tsp.)
• 1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
• 10 oz. cherry tomatoes, halved (2 cups)
• 4 cups packed baby spinach leaves (8 oz.)
• 1/4 cup chopped pitted kalamata olives
• 1 Tbs. finely chopped fresh oregano
• 1 1/2 tsp. grated lemon zest
• 1/4 tsp. freshly ground black pepper

1. Prepare pasta according to package directions.
2. Drain, and reserve 1/2 cup pasta-cooking water.
3. Meanwhile, heat oil in large nonstick skillet over medium heat.
4. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
5. Increase heat to high.
6. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
7. Add tomatoes, spinach, olives, oregano, lemon zest, and pepper.
8. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently.
9. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

penne rigate pasta, olive oil, garlic, red peppers, cherry tomatoes, baby spinach, olives, fresh oregano, lemon zest, freshly ground black pepper

Taken from www.vegetariantimes.com/recipe/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/ (may not work)