Tuscan-Style Rotini

This pasta dish, combining rotini with white beans, needs only a tossed salad and a steamed green veggie to complete the meal. Try this with whole-grain or spelt pasta for an even heartier result.

Serves: 4 to 6

8 ounces rotini, rotelli or other spiral pasta
(try a whole-grain variety, like spelt)
2 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium red bell pepper, cut into narrow, 2-inch strips
15- to 16-ounce can Great Northern or cannellini beans, rinsed
14- to 16 ounce can Italian-style diced tomatoes, with liquid
¼ cup oil-cured sun-dried tomatoes, minced
⅓ cup raisins
½ teaspoon crushed red pepper flakes, or to taste
1 teaspoon dried oregano
8 ounces fresh baby spinach
Salt and freshly ground pepper to taste
Nutritional yeast for topping, optional

Cook pasta in plenty of rapidly simmering water according to package directions until al dente, then drain.

Heat the oil in a large skillet. Add garlic and bell pepper; sauté over medium heat for 2 to 3 minutes, or until garlic is golden. Add beans, tomatoes, dried tomatoes, raisins, red pepper flakes, and oregano; bring to a gentle simmer. Cover and simmer for 5 to 7 minutes.

Stir in the spinach, little at a time; simmer briefly, just until it wilts. Remove from the heat.

When the pasta is done, drain and combine in a large serving bowl with tomato mixture. Toss well. Season with salt and pepper and serve. Pass around nutritional yeast, if desired, to top individual servings.