Florentine Pasta Toss

Pampered Chef recipe I finally tried-again a hit with everyone.  I'm on a roll here.

16 oz. rigatoni pasta

6 oz. fresh baby spinach leaves

1 c. diced red bell pepper

1/2 c. chopped onion

1 tsp. olive oil

2 garlic cloves, pressed

16 oz. Alfredo sauce

1/2 c. grated Parmesan cheese (more is optional)

Cook pasta according to directions; drain and return to pot.  Add spinach; cover and keep warm.

Meanwhile, heat oil in a saute pan and heat garlic; add bell pepper and onion to pan and cook and stir 2-3 minutes or until vegetables are crisp-tender.

Transfer vegetables to pasta and add Alfredo sauce.  Mix well and add cheese.  Garnish with additional cheese and black pepper if desired.