Ingredients
- 2 bell peppers (roasted)
- 1/2 crosswise
- 190 gr tender spinach (fresh)
- 140 gr pitted imported olives
- 75 gr rigatoni
- 80 ml extra-virgin olive oil
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.
