Winter Greens Puttanesca

Ingredients

2 bell peppers
140 gr pitted imported olives
190 gr tender spinach
80 ml extra-virgin olive oil
75 gr rigatoni
1/2 crosswise

Instructions

cook the pasta until AL DENTE. Drain pasta and rinse under warm water to remove excess starch; toss with the spinach mixture. Serve immediately, sprinkled with coarsely grated Parmesan cheese, if desired. Per serving: 330 calories, 17 grams fat, 7 milligrams cholesterol.