|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.