Ingredients
6
oz. (2 cups) uncooked rainbow rotini (spiral pasta)
1
tablespoon olive or vegetable oil
1
small onion, cut into thin wedges
1
garlic clove, minced
1
medium sweet potato, cut into 2x1/4x1/4-inch strips
1/2
medium red bell pepper, cut into thin strips
1/4
cup water
2
cups fresh spinach, cut into strips
1/4
cup purchased pesto
1
oz. (1/4 cup) shredded fresh Parmesan cheese, if desired
Preparation
Cook rotini to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add onion and garlic; cook and stir 1 to 2 minutes or just until garlic begins to brown.
Add sweet potato and bell pepper; cook and stir 2 minutes. Add water; cover and cook 2 to 3 minutes or until vegetables are tender.
Add cooked rotini and spinach; stir gently to mix. Cook uncovered until thoroughly heated. Remove from heat; stir in pesto until well mixed. If desired, add salt and pepper to taste. Sprinkle with cheese.
