From Sandi's Recipe File - Roasted Red Pepper Pasta

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"From Sandi's Recipe File"

Recipe Source:
March 1999 Issue
Canadian Living Magazine

Roasted Red Pepper Pasta

Amount	Ingredient
4 cups	flying discs (dischi volanti), orecchiette or fusilli pasta
1/2 of a 10 ounce package	spinach, trimmed and coarsely chopped
1 jar	roasted red peppers, drained
1 tablespoon	olive oil
2 cloves	garlic, minced
1 teaspoon	dried oregano
2 cups	quartered cherry tomatoes
1/4 teaspoon	salt
1/4 teaspoon	pepper

Preparation Tips:

In pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Add spinach; drain and return to pot.
Meanwhile, in food processor, puree red peppers; set aside. in saucepan, heat oil over medium heat; cook garlic and oregano for 30 seconds. add pepper puree; bring to boil. Reduce heat and simmer for 2 minutes. Add tomatoes, salt and pepper; heat through. add to pasta mixture; toss to coat. Makes 4 servings.

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