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Here's a yummy way to get a little more iron into your diet: This dish – adapted from The Minimalist Cooks Dinner, by Mark Bittman (Broadway Books, 2001) – uses a good amount of spinach, which is great for boosting the vitamins and minerals you need during pregnancy, including iron and folate. Spinach also contains more protein than most vegetables. Ingredients - 1 pound regular or multigrain spaghetti - 1 or 2 garlic cloves, finely minced - 1/2 teaspoon red pepper flakes (optional) - 3 tablespoons virgin olive oil - 1 pound fresh spinach, washed, with tough stems removed, roughly chopped (or 1 8-ounce package frozen spinach, defrosted) - 1/2 cup sun-dried tomatoes in oil, drained and chopped (or 1 pint sweet, ripe cherry tomatoes, sliced) - 1/4 cup pine nuts (optional) - Salt, pepper, and Parmesan to taste Preparations Bring a large pot of salted water to a boil. Add the pasta. Meanwhile, combine the garlic and red pepper flakes with the oil in a large bowl. When the pasta is nearly done, plunge the spinach into the water and cook until it wilts – less than a minute. Drain pasta and spinach together quickly, then toss into the olive oil mixture. Add the tomatoes and pine nuts. Toss well, season with salt and pepper to taste, and serve with an ample topping of freshly grated Parmesan cheese. (Makes 4 to 6 servings) http://www.babycenter.com/my-pregnancy-today-app