Red Wine Pasta with Sweet Peppers and Spinach

The antioxidants in red wines have been shown to provide certain health benefits. Antioxidants act like warriors, preventing the oxidation process in which reactive particles known as "free radicals" cause damage to healthy cells. The antioxidants in red wine offer some protection against heart disease.  Also, studies have shown that resveratrol has blood-thinning properties. By keeping individual blood cells ("platelets") from sticking to each other, resveratrol can limit the formation of blood clots. If blood clots form and become lodged in the smaller vessels of the heart or brain, oxygen can be prevented from reaching these vital organs.  In other words, it reduces the risk of heart attack and stroke. 

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.


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