Roasted Red Pepper Pasta

• 4 cups fusilli
• 12 package spinach, trimmed and coarsely chopped
• 1 (313 ml) jar roasted red peppers, drained
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 cups quartered cherry tomatoes
• salt & pepper

1. Cook pasta for 8 to 10 minutes until tender but firm.
2. Add spinach; drain and return to pot.
3. Puree red peppers in food processor and set aside.
4. In saucepan, heat oil over medium heat; cook garlic and oregano for 30 seconds.
5. Add pepper puree; bring to a boil.
6. Reduce heat and simmer for 2 minutes.
7. Add tomatoes, salt& pepper.
8. Heat through.
9. Add to pasta mixture; toss to coat.

fusilli, spinach, red peppers, olive oil, garlic, oregano, quartered cherry tomatoes, salt

Taken from www.food.com/recipe/roasted-red-pepper-pasta-22214 (may not work)