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Bow-ties with Asiago Cheese and Spinach ***
Servings: 2
3 cups boiling water
2 ounces sun-dried tomatoes, about 6
1 cup bow-tie pasta
1 tablespoons extra-virgin olive oil
s&p
1 cloves garlic, minced
1 cup bag fresh spinach, torn
1/2 cups asiago cheese, grated
1/4 cup parmesan cheese, freshly grated
+ combine boiling water and sun-dried tomatoes in a bowl; let stand for 25 minutes.
+ cook pasta while sun-dried tomatoes are standing in boiling water.
+ drain and chop tomatoes.
+ combine tomatoes, oil, salt, pepper and garlic in large bowl.
+ add hot pasta, cheese and spinach
+ toss (spinach will wilt).
+ toss gently
+ serve immediately.
Notes: I have made this a few times. One of the great things about it is that the amounts above are highly flexable. The first time I made it I failed to scale down to two servings correctly, I had 3 times the needed spinich (which I still maintain in this version), twice the cheese and half the sundried tomatoes. And it still tasted good.
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