Fuscili with Spinach and Peppers
4-1/2 oz. fuscili (spiral shaped spaghetti)
2 tbsp olive oil
1 c. sliced onion
2 garlic cloves, minced
1 c. red bell pepper strips
5 c. steamed spinach leaves well washed and dried
2 oz/ freshly grated Parmesan cheese
Salt and freshly ground pepper
In large pot of rapidly boiling water cook fuscili 10-12 minutes
until al dente. Drain. Refresh under hot running water.
In large skillet over medium-high heat, heat oil. Add onion and
garlic; saute 8-10 minutes until soft. Stir in bell pepper strips.
Saute 5 minutes until tender. Stir in spinach. Cook, stirring
constantly, just until wilted. Add drained pasta and Parmesan cheese.
Season to taste with salt and pepper. Toss until heated.
Yield four servings.
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