Comments: Prep: 5 minutes. Cook: 25 minutes.

1	tablespoon	olive oil
1	medium-size	onion, finely chopped
3	large	cloves, finely chopped
1	tablespoon	water
2	cans (14.5 ounces each)	zesty diced tomatoes OR: diced tomatoes with green chiles
1	can (8 ounces)	tomato sauce
1/2	teaspoon	red-pepper flakes
	Pinch	ground red pepper (cayenne)
1/2	teaspoon	dried oregano
1	pound	orecchiette (ear-shaped) pasta OR: any tubular shape
1	bag (5 ounces)	baby spinach, cleaned
1/4	teaspoon	salt
1/4	teaspoon	black pepper
2	tablespoons	grated Parmesan cheese

• Bring large pot of lightly salted water to boiling.
• Meanwhile, heat oil in medium-size saucepan. Add onion; cook 5 minutes, being careful not to brown the onion. Add garlic and water; cook 2 minutes.
• Stir diced tomatoes, tomato sauce, red-pepper flakes, ground red pepper and oregano into saucepan; simmer, uncovered, stirring occasionally, 15 minutes.
• Meanwhile, add orecchiette to boiling water; cook until al dente, tender but still firm.
• Slice spinach. Add to sauce; cook 5 minutes. Add salt and pepper.
• Drain pasta; transfer to large serving bowl.
• Pour sauce over pasta. Sprinkle with Parmesan cheese. Serve warm.

  Makes: 6 servings

  Nutrient Value Per Serving: 393 calories, 5 g fat (1 g saturated), 14 g protein, 74 g carbohydrate, 5 g fiber, 971 mg sodium, 2 mg cholesterol.