Baby Spinach and Bow Ties Recipe
Served chilled or hot, the Baby Spinach and Bow Ties dish is bursting with flavor. Finish the dish with just the right amount of tang from Dash™ Lemon Pepper Seasoning Blend.
- Yield: 2
Ingredients
- 12 oz bow tie pasta
- 2 tbsp olive oil
- 2 cup chopped tomatoes
- 6 cup baby spinach
- 1 1/2 tsp Lemon Pepper Seasoning Blend
- 2 minced garlic cloves
- 2 minced sun-dried tomatoes
- 6 tbsp sliced Kalamata or black olives
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp shredded Parmesan cheese
Directions
- Cook pasta according to the package directions.
- Before draining, remove approximately 1/2 cup of the pasta cooking water and reserve.
- Drain the pasta, return it to the pot and toss with 1 tablespoon of the oil.
- Cover to keep warm.
- In a large nonstick skillet, coated with cooking spray, heat the remaining oil over medium heat.
- Add the garlic and cook until it softens, being careful not to burn it, about 3 to 5 minutes.
- Add the fresh and sun-dried tomatoes, and cook for another 4 to 5 minutes until the tomatoes start to soften.
- Add the spinach and cook, tossing until the leaves are wilted.
- Stir in lemon juice, olives and Lemon Pepper Seasoning Blend.
- Reduce heat to low and cook for another 2 to 3 minutes to combine flavors.
- Add the tomato mixture to the pasta and toss to coat, adding some of the reserved pasta water, if necessary.
- Sprinkle with the Parmesan cheese and serve.
