| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta, Pasta, Sauces | 4 | Servings | |
INGREDIENTS
| 2 | Roasted bell peppers — red | |
| Or yellow | ||
| 1 | c | Pitted olives — black or |
| Green | ||
| 6 | c | Tender fresh spinach — or |
| Arugula | ||
| Washed with tough stems | ||
| Removed | ||
| 1 | lg | Clove of garlic — finely |
| Minced | ||
| Freshly ground black pepper | ||
| To taste | ||
| 1 | Tin (2oz) | |
| 1/3 | c | Extra-virgin olive oil |
| 8 | oz | Rigatoni |
| Or other wide-tube p | ||
| Coarsely grated parmesan | ||
| Cheese — for garnish | ||
| Anchovies — drained |
INSTRUCTIONS
Cut roasted peppers lengthwise into 1/4 inch strips. Coarsley chop the olives. Place the greens in a large bowl. Sprinkle with minced garlic and season generously with pepper. Add the pepper strips and chopped olives. Toss everything together well. Cut anchovies in half crosswise and add to the spinach mixture. Toss the mixture with olive oil. Cook pasta al dente, drain, toss with spinach mixture. Serve immediately sprinkled with parmesan Recipe By : Cecil AT From: Date: 05/29 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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