Bow-Ties With Spinach & Cherry Tomatoes |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this in a Woman's Day magazine. This was very good. The chicken is optional. Ingredients:
12 ounces bow tie pasta (farfalle) |
4 tablespoons extra virgin olive oil |
1 tablespoon minced garlic |
1 (10 ounce) bag fresh spinach, tough stems removed, leaves torn into bite-sized pieces |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 pint cherry tomatoes |
1/2 cup pine nuts or 1/2 cup slivered almonds, toasted |
3/4 cup shredded parmesan cheese |
1 1/2 cups chopped chicken |
Directions:
1. Bring a large post of lightly salted water to a boil. Add pasta; cook as package directs.
2. Meanwhile, heat 1 Tbsp oil in a large skilled over medium heat. Add half the garlic; saute 1 minute, or until golden.
3. Add half the spinach and 1/4 tsp each salt and pepper; saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted. Remove to a plate.
4. Add remaining 3 Tbsp oil and remaining garlic to skillet. Saute until garlic is golden. Add tomatoes and remaining 1/4 tsp each salt and pepper. Cook 1 minute, or until tomatoes start to release their juices. Set aside.
5. Drain pasta in a colander and rinse under running cold water until cool, then drain well.
6. Put all ingredients in a large bowl. Toss gently to mix. Serve at room temperature.
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