Tuscan-Style Spelt Rotini - cooking recipe

Ingredients

1/2 lb. spelt rotini or rotelli (available at Newark Co-op)
8 to 10 oz. fresh spinach leaves
2 Tbsp. olive oil
2 cloves garlic, minced
1 small red bell pepper, cut into 2-inch strips
1 lb. can Great Northern or cannellini beans, rinsed
14 oz. can plum tomatoes, chopped with liquid
2 oz. oil cured sundried tomatoes, minced
1/2 tsp. crushed red pepper or to taste
1 tsp. dried oregano
salt and pepper to taste
Parmesan cheese or soy Parmesan (optional)

Preparation

Cook pasta according to package directions.
Meanwhile, steam spinach in a large saucepan, covered, until wilted.
Drain and squeeze out moisture.
Chop finely, then crumble with fingers to separate chopped leaves.