1 pound of penne, fusilli, ziti or other whole wheat cut pasta
1/3 cup extra virgin olive oil (EVOO)
4 large cloves garlic, minced
1 large can of Italian crushed tomatoes, including juice
4-6 tablespoons of dry wine (we use whatever we have open – red or white)
1 TBS sugar
Salt and pepper
1 bag of spinach (remove large stems), chopped
Red bell pepper, thinly sliced
½ cup toasted pine nuts (we toast for 4-5 minutes in toaster oven)
Crushed red pepper flakes
6 ounces of low fat feta cheese
Combine olive oil and garlic in a large heavy pan over low heat and sauté until the garlic begins to turn opaque. Add tomatoes, wine, sugar, salt and pepper. Increase heat to medium and continue cooking, stirring frequently for 12 – 15 minutes. Add spinach and bell pepper, pine nuts and a dash of crushed red pepper flakes and cook stirring for 5 – 7 minutes. Add the feta cheese – sauce will turn pink in color.
Pour sauce over just cooked and drained al dente penne and serve immediately.
Serves 6 – 8 as an entrée. ENJOY!!!