Tomato, Basil & Spinach Penne with Ricotta

1/2 lb brown rice penne, cooked

2 tomatoes, sliced

1/3 cup fresh basil leaves

1 cup fresh, loose spinach

1/4 cup ricotta

1/2 cup Romano cheese, grated

3 gloves garlic, minced

1 cayenne pepper, minced

1 tbsp white wine

2 tbsp olive oil

Salt & pepper to taste

• In a frying pan over medium heat, cook cayenne pepper in the olive oil
• Add white wine, then add tomatoes, basil, salt and pepper and reduce to low/medium heat
• Continue cooking on low heat for 20 minutes, stirring occasionally
• Add garlic and cook for an additional minute
• Remove from heat and pour sauce over pasta
• Add ricotta, Romano and spinach and stir well