Spinach & Red Pepper Fusilli

INGREDIENTS:

• 1 Garlic Clove, Minced
• 2 Tablespoons Lemon Juice
• 1 Teaspoon Worcestershire Sauce
• 1/2 Teaspoon Hot Sauce
• 1/2 Olive Oil
• Fresh Ground Pepper to Taste
  
• 1 Tablespoon Morton® Coarse Kosher Salt, Divided plus extra to Taste
  
• 1 Cup Red Onion, Chopped
• 1 Red Bell Pepper, Cut into 1-Inch Strips
• 1 Pound Fusilli
• 10 Ounces Fresh Baby Spinach, Rinsed and Coarsely Chopped
• 1/2 Cup Parmesan Cheese, Grated

DIRECTIONS:

• Mash the garlic to a paste, transfer it to a small bowl, whisk in the lemon juice, Worcestershire, hot sauce, olive oil and season with Morton® Coarse Kosher Salt and pepper to taste, and set aside.
• Sauté onion and red peppers in 1 tablespoon garlic vinaigrette until crisp tender, about 6 minutes.
• Season with 2 teaspoons Morton® Kosher Salt and keep warm.
• Cook fusilli according to package directions with remaining 1 teaspoon Morton® Kosher Salt.
  
• Toss hot pasta with spinach, pepper, onion, remaining vinaigrette and Parmesan cheese.

This recipe is quick and easy to prepare. The original recipe calls for store purchased vinaigrette, but you could substitute your favorite flavored vinaigrette to suit your tastes.
Enjoy!

This recipe was found on the side of a Morton® Coarse Kosher Salt box.