4 cloves of garlic, minced
1 cup rose red or dark red wine
1 large Hungarian sweet red pepper, sliced thin
2 tbsp olive oil
1 lemon, zested and juiced.
2 cups fresh spinach
1/2 lb whole grain spaghetti noodles
pinch of salt
fresh cracked pepper
pinch of crushed red pepper flakes
Boil noodles as directed until just about done. A little less done than al dente.
In large pan, heat up oil then add the zest of the lemon with 2 of the garlic cloves, minced. Saute slightly then, add sweet pepper slices and continue to cook until peppers are slightly cooked through. Add red wine, crushed red pepper, salt and black pepper. Add a cup of the noodle water to thicken the sauce then, throw in the, almost done noodles and finish cooking in the wine sauce. Add in the remaining 2 cloves of minced garlic stirring constantly to prevent burning. Add the spinach, drizzle two tbsp of the lemon juice over the spinach. Cook until noodles are done and spinach is slightly wilted.