"Those who forget the pasta are condemned to reheat it."--Unknown

Sterling, Spinach and Red Bell Pepper Pasta Recipe

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This recipe for Sterling, Spinach and Red Bell Pepper Pasta, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marian Sterling
Added: Wednesday, September 9, 2009


2 cups uncooked penne pasta
1 medium Red bell pepper or yellow or green pepper, cut into strips
1/2 medium Onion chopped
16 ounces Fresh spinach coarsely chopped
3 cloves Garlic minced, taste
1/2 teaspoon Sea Salt or to taste
2 tablespoons olive oil
Hint of red pepper to taste (optional)
1 teaspoon basil or 2 tablespoons fresh, chopped)
freshly chopped parsley (garnish)
Freshly grated Parmesan cheese to taste (optional)

Cook the pasta and drain.
Heat the oil over medium high heat, and cook the onion, garlic and basil until the onion is tender.
Add the pepper strips and cook for 3 minutes longer.
Stir in the spinach. Heat for another minute, until warmed through.
Toss with the pasta, and add salt and pepper.
Top with Parmesan cheese and parsley (leave out cheese for vegan version).
Excellent with Rosemary Bread, Romaine Lettuce Salad and Homemade Italian Dressing.
This is a light and scrumptious meal; palatable to the taste and pleasing to the eye.




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