Ingredients 12 ounces whole-wheat rigatoni 4 to 6 quarts water, or according to pasta package instructions 1 tablespoon extra-virgin olive oil 1 large onion, coarsely chopped 2 medium red bell peppers, deseeded and sliced into ½-inch strips 1 cup cherry tomatoes, halved Salt and freshly ground black pepper, to taste 10 ounces fresh spinach leaves 1 /2 cup coarsely chopped fresh basil 1 /2 cup Parmesan cheese, divided • Cook rigatoni according to package directions for al dente. Drain pasta, reserving 1 /2 cup water. Return pasta to pot to keep warm. • While pasta cooks, heat oil over high heat in skillet. 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. • Add vegetables, reserved pasta water and 1/4 cup of Parmesan cheese to pasta and gently toss to combine. • To serve, top pasta with basil and remainder of Parmesan cheese. Directions Standard U.S. Postage PAID Portland, OR Permit No. 2901 2003 Kootenai Health Way Coeur d’Alene, ID 83814 Nutrition information Serving size: 11 /2 cups. Amount per serving: 300 calories, 7g total fat (2g saturated fat), 5mg cholesterol, 48g carbohydrates, 14g protein, 2g dietary fiber, 210mg sodium. Source: American Institute for Cancer Research RigatoniWith Red Peppers Makes 6 servings.