DINNER IN 30:

Spinach, Peppers, and Cherry Tomatoes with Penne Rigate tastes extra bold and fresh with grated lemon zest and fresh oregano.

30 minutes or fewer

Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish.
  • 2 ½ cups penne rigate pasta (6 oz.)
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • 1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
  • 10 oz. cherry tomatoes, halved (2 cups)
  • 4 cups packed baby spinach leaves (8 oz.)
  • ¼ cup chopped pitted kalamata olives
  • 1 Tbs. finely chopped fresh oregano
  • 1 ½ tsp. grated lemon zest
  • ¼ tsp. freshly ground black pepper

1. Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

3. Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

4. Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

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