¾ pound penne pasta, preferably whole grain
1 cup sun dried tomatoes, thinly sliced
1 cup red bell pepper, finely chopped
4 large handfuls (about 4 cups) baby spinach leaves
2 cloves fresh garlic, minced
2 tablespoons extra virgin olive oil
1 cup grated Parmigiano-Reggiano cheese
Salt and freshly cracked black pepper to taste
Recipe and photo courtesy of Bella Sun Luci [2].
Links
[1] https://oldwayspt.org/grain/wheat
[2] http://www.mooneyfarms.com