Tuscan-Style Spelt Rotini
(Vegetarian Times magazine)
- 1/2 lb. spelt rotini, rotelli, or other spiral pasta (Spelt is a grain with a particular 'nutty' kind of flavor suited to this recipe. You can substitute other pasta if you wish.)
- 8 - 10 oz. fresh spinach leaves or other leafy green such as Swiss chard
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 small red bell pepper cut into narrow, 2-inch strips
- 1 15-oz. can Great Northern or cannellini beans, rinsed
- 1 14-oz. can plum tomatoes, chopped, with liquid
- 2 oz. oil-cured sun-dried tomatoes, minced (since these are more expensive I use regular sun-dried tomatoes and soak them in warm water for a half hour or so)
- 1/2 teaspoon crushed hot red pepper, or to taste
- 1 teaspoon dried oregano
- salt and pepper to taste
- optional: Parmesan cheese or soy parmesan
Cook pasta. Meanwhile, steam spinach in a large covered saucepan until wilted (just a few minutes). Drain and squeeze out moisture. Chop finely, then crumble with fingers to separate chopped leaves.
Heat oil in a large skillet. Add garlic and red bell pepper, sauté over moderate heat for 2-3 minutes, or until garlic is golden. Add beans, tomatoes, crushed red pepper, and oregano; bring to a gentle simmer. Stir in spinach and simmer for another minute. Remove from heat.
When pasta is done, drain and combine in a large serving bowl with tomato mixture. Toss well. Add salt and pepper to taste, and sprinkle with cheese if desired.