Italian Colors Pasta Toss

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup vegetable broth
• 1 cup red sun-dried tomato
• 1 cup uncooked orcchiette pasta
• 1 red bell pepper
• 1 tablespoon olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1 garlic clove, minced
• 1 green spinach, rinsed, bite-size
• 1/4 cup parmesan cheese

Recipe

• 1 in a small saucepan, bring the broth to a boil. remove from heat. place the sun-dried tomatoes in the broth 15 minutes, or until softened. drain, reserving broth, and coarsely chop.
• 2 bring a large pot of lightly salted water to a boil. place orcchiette pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
• 3 place the red bell pepper in a skillet over high heat. roast 10 minutes turning often, remove and place in paper bag for 15 minutes. scrap burned skin off, deseed, remove stems and coarsely chop.
• 4 heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. mix in the spinach, bell pepper and cook until almost wilted. pour in the reserved broth, and stir in the chopped sun-dried tomatoes and bell pepper. continue cooking 2 minutes, or until heated through.
• 5 in a large bowl, toss the cooked pasta with the spinach and tomato mixture. serve with parmesan cheese.