PASTA WITH SPINACH AND CHERRY TOMATOES
Source of Recipe
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Bring a pot of lightly salted water to a boil. Heat 1 tbs oil in skillet, add 1 1/2 tsp minced garlic, saute 1 min. or until golden. Add 5 oz fresh spinach, torn in bite size pieces, and 1/4 tsp each salt and pepper, saute until spinach wilts. Add remaining 5 oz spinach and cook until
wilted. Remove to a plate. Add remaining 3 tbs oil and 1 1/2 tsp minced garlic, saute until golden, add 1 pint cherry tomatoes, halved, and remaining 1/4 tsp salt
and pepper, cook 1 min. Set aside. Stir 12 oz bow tie pasta into boiling water and cook as package directs. Drain, rinse under cool water, drain. Put all ingredients in bowl plus 1/2 cup pine nuts or slivered almonds,
toasted, and 3/4 cup shredded Parmesan cheese, toss to mix. Serve at room temp.*
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