Cellentani with Spinach and Sun Dried Tomatoes

Approx. 250 calories (3 grams of fat) per serving Recipe serves 2

Ingredients

• 4 oz Cellentani pasta
• 1/4 cup sun dried tomatoes
• 1 cup fresh spinach
• 2 tsp. capers
• 1 tsp. olive oil

Directions

1. Rehydrate tomatoes in warm water.
2. Boil pasta until almost Al Dente then drain (leave a little water).
3. Return pasta to the pan, on low heat.
4. Add spinach and sun dried tomatoes
5. Heat until spinach wilts.
6. Toss with olive oil.
7. Sprinkle with capers and serve.