Heat oil in large nonstick skillet over medium heat until hot. Add jerky, onion, garlic and red pepper. Cook 3 to 5 minutes until jerky is tender.
Add pasta to skillet; cook 1 to 2 minutes until heated through. Add wine; cook 3 minutes until liquid is almost evaporated. Remove skillet from heat; add spinach. Toss mixture until spinach is slightly wilted. Garnish with Parmesan and parsley, as desired.
Cooking Tip: You may toss pasta mixture with 1/8 cup julienned sun-dried tomatoes when you add spinach, as desired.
Nutrition information per serving: 470 Calories; 97.2 Calories from fat; 10.8g Total Fat (1.2 g Saturated Fat; 0 g Trans Fat; 1.4 g Polyunsaturated Fat; 5.1 g Monounsaturated Fat;) 60 mg Cholesterol; 1032 mg Sodium; 55 g Total Carbohydrate; 6.4 g Dietary Fiber; 31 g Protein; 6.3 mg Iron; 199 mg Potassium; 3.8 mg NE Niacin; 0.2 mg Vitamin B6; 0 mcg Vitamin B12; 1.7 mg Zinc; 43.1 mcg Selenium; 9.6 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, and Selenium; and a good source of Vitamin B6, and Zinc.