Holiday Bow-Ties With Asiago Cheese and Spinach

March 08, 2006

(Start to finish 30 minutes)

3 cups boiling water

4 ounces sun-dried tomatoes, about 1/4 cup

12 ounces bow-tie pasta, cooked according to package directions and drained

2 tablespoons extra-virgin olive oil

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

2 cloves garlic, minced

10-ounce bag fresh spinach, torn

1 1/2 cups Asiago cheese, grated


1/2 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 a large bowl. Add hot pasta and spinach; toss gently (spinach will wilt). Sprinkle with cheeses, toss gently and serve immediately.

Makes 4 to 6 servings, as first course or side dish.

Holiday Bow-Ties With Asiago Cheese and Spinach prepared by Hazel Chilcote of Hagerstown. Recipe from Tyson Foods.

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