8 ozs Italian style seitan, crumbled into bite-sized pieces
⅓ cup vegetable broth or white wine
8 olives, sliced
12 ozs rigatoni pasta
parmesan cheese to pass at table (optional)
Heat 1 tablespoon of the oil in a large skillet. Put a pot of water on to boil for the pasta
Add the onions, sauté on medium for 5 minutes until they begin to soften. Add the peppers, sauté for another 3 minutes.
Stir the garlic and seitan in with the peppers and onions. Cook for a minute, then add the broth and spinach. Simmer covered for 5 minutes. Remove cover and stir, then cover again and keep warm while the pasta finishes cooking
After you add the garlic and seitan to the skillet, add the pasta to cook in the boiling water. Cook according to package directions. Drain, then toss with the remaining tablespoon olive oil, and the seitan mixture.
Plate the pasta and top with a sprinkling of olives. Pass the parmesan cheese for people to add to their pasta, if desired.