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Bow Ties w/ Lemon, Tomatoes & Spinach




Source of Recipe


Cooking Club






List of Ingredients



• 1/3 cup sun-dried tomato halves (not oil-packed)
  
• 1/2 cup boiling water
  
• 8 oz farfalle (bow-tie pasta)
  
• 1 tsp extra-virgin olive oil
  
• 4 garlic cloves, minced
  
• 1/8 tsp crushed red pepper
  
• 1 1/2 cups vegetable broth
  
• 3 T lemon juice
  
• 2 T butter
  
• 4 cups baby spinach (about 6 oz)
  
• 1/4 cup grated Parmesan cheese
  
• 1 T chopped fresh oregano
  






Instructions



1. Place tomatoes in small bowl; add boiling water. Let stand 10 to 15 minutes or until very soft. Remove tomatoes, reserving soaking liquid. Slice tomatoes lengthwise into strips.
   
2. Cook farfelle according to package directions; drain.
   
3. Heat oil in large nonstick skillet over medium heat until hot. Cook garlic and crushed red pepper 2 to 3 minutes or until garlic is soft but not brown. Increase heat to high; add broth, lemon juice and reserved soaking liquid. Bring to a boil; boil 10 minutes or until liquid is reduced to about 1 cup.
   
4. Reduce heat to low; add butter. Stir in tomatoes and spinach; cook until spinach is just wilted. Add farfelle; stir to coat. Sprinkle with cheese and oregano.
   






Final Comments


Makes 4 servings

Nutritional Info:

340 calories
10 g total fat (5 g saturated fat)
12 g protein
51 g carbohydrates
20 mg cholesterol
865 mg sodium
3.5 g fiber