Winter Greens Puttanesca

Ingredients

2 bell peppers
1 c pitted imported olives
6 c tender spinach
3/8 c extra-virgin olive oil
8 oz 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.