3/4 cup thinly sliced sweet red pepper (about 4 oz., 1/3 of large pepper) 1/4 cup bottled reduced-fat Italian salad dressing, divided 4-1/2 cups chopped fresh spinach (about 3 to 4 oz.) 6 oz. bow-tie (farfalle, butterfly) or spiral (fusilli or rotini, corkscrew) pasta, cooked and drained 3 to 6 eggs 3 to 6 Tbsp. skim milk Parmesan cheese, optional

In 10-inch omelet pan or skillet, stir together pepper and 2 Tbsp. of the dressing. Cover. Cook over medium heat until peppers are crisp-tender, about 1 to 3 minutes. Add spinach. Cover. Cook until spinach is wilted, about 1 to 1-1/2 minutes. Stir in pasta and remaining 2 Tbsp. dressing. In small bowl, beat together eggs and milk until blended. Pour into pan. As eggs begin to set, gently turn eggs, vegetables, and pasta with pancake turner or spatula, forming large, soft curds. Cook until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Sprinkle with cheese, if desired. Makes 3 servings.