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Gluten-Free Rigatoni with Red Peppers

Gluten-free rigatoni, or other gluten-free pasta, and colorful red peppers are the stars of this simple pasta sauté. The subtle sweetness of the red peppers is balanced by cherry tomatoes and spinach, adding potent phytochemicals. These natural plant compounds may help protect cells from the types of damage that may lead to cancer.

Ingredients:

12 oz. gluten-free rigatoni or other gluten-free pasta
1 Tbsp. extra virgin olive oil
1 large red onion, coarsely chopped
2 medium red bell peppers, deseeded and sliced into 1/2-inch strips
1 cup cherry tomatoes, halved
Himalayan of sea salt and freshly ground black pepper
10 oz. fresh spinach leaves
1/2 cup Parmesan cheese, divided
1/2 cup coarsely chopped fresh basil

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Directions:

1. Cook rigatoni or other pasta according to package directions for al dente. Drain pasta, reserving 1/2 cup water. Return pasta to pot to keep warm.

2. While pasta cooks, in skillet heat oil over high heat. Stir in onion, peppers and tomatoes. Add salt and pepper, to taste. Sauté, stirring occasionally. After 5 minutes, add spinach and continue to sauté until vegetables are tender and spinach is wilted, about 5 more minutes.

3. Add vegetables, reserved pasta water and 1/4 cup of Parmesan cheese to pasta and gently toss to combine.

4. To serve, top pasta with basil and remainder of Parmesan cheese.

Makes 6 servings.

Per 1½ cup serving: 282 calories, 6 g total fat (2 g saturated fat), 49 g carbohydrate, 14 g protein, 2 g dietary fiber, 171 mg sodium.

Modified from an original recipe and image found at: aicr.org

    

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