Orecchiette with Roasted Peppers

This is a fantastic, healthy pasta dish I discovered from Cooking Light magazine about a year ago.  While providing a healthy mix of veggies, it also satisfies those warm carb cravings with the hot pasta.

This recipe has several steps, but stick with me and you'll find a dish you can easily make again and again!

Orecchiette with Roasted Peppers
courtesy of Cooking Light

2 bell peppers (red, yellow, or orange)
8 oz. uncooked orecchiette (or similar) pasta
1 tsp. olive oil
1 tsp. minced garlic, divided
8 oz. cherry tomatoes, halved

Dressing:
3 Tbsp. white wine vinegar (you can use any vinegar and it tastes great!)
2 Tbsp. olive oil
1 1/2 tsp. sugar
3/4 tsp. salt
1/2 tsp. Italian seasoning
1/4 tsp. ground pepper

3 cups loosely packed spinach or arugula
Parmesan cheese

1. Preheat broiler.  Cut peppers in half and place skin side up on foil-lined baking sheet.  Broil for ~15 mins, until blackened.  Place hot peppers in a ziploc bag and close for 10 mins allowing for pepper to steam.  Peel and cut pepper into strips.
2. Cook pasta.  Drain.
3. Heat 1 tsp. oil in large non-stick skillet.  Add 1/4 tsp. garlic; cook 30 secs.  Add bell peppers and tomatoes and cook 4 minutes, stirring occasionally.  Remove from heat.
4. Combine remaining 3/4 tsp. garlic, vinegar, and next 5 ingredients in small bowl and whisk.
5. Add to bell pepper mixture along with the pasta and toss.
6. Place spinach in a large serving bowl.  Pour pasta mixture over spinach and toss.  Serve with parmesan cheese.