Along with the Grilled Rosemary Shrimp last night, we had Farfalle with Spinach and Tomato. This wasn’t spinach from my garden, but it was organic fresh spinach from the fresh vegetable section of the grocery store. I used about 8 to 10 handfuls; it’s amazing how little you end up after it wilts down. The tomatoes were Hunt’s petite diced tomatoes with perfectly sized pieces. My husband doesn’t care for shrimp, so he went vegetarian and just ate this pasta dish. I splashed on some Pinot Grigio at the end, which gave it a nice burst of flavor. I think this is one of my best tasting efforts and so easy to make.
8 oz. Farfalle pasta
1 shallot sliced thin
3 tbs olive oil
2 cloves garlic minced
8 –10 handfuls of spinach rinsed and drained
7 oz tomatoes drained (about half the can)
1/2 cup Redwood Creek Pinot Grigio
Cook Farfalle according to box directions, drain. In a large skillet, heat up olive oil, then sauté shallot and garlic. When they are almost to caramelized stage, throw in spinach and wilt. Add tomatoes and stir. Toss farfalle in with the spinach and tomatoes and toss, cooking out most of the liquid (a couple of minutes at most). Throw in herbs, salt and pepper, splash with wine and toss again until warmed up. Sprinkle with feta, toss and grate parmesan over top. Makes about 4 servings.
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