Page Title
Bowties
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Ingredients:

     1/3 cup sun-dried tomato halves (not oil-packed)
     1/2 cup boiling water
     8 oz. farfalle (bow-tie pasta)
     1 teaspoon extra-virgin olive oil
     4 garlic cloves, minced
     1/8 teaspoon crushed red pepper
     1 1/2 cups vegetable broth or shitake mushroom
     seasoning
     3 tablespoons lemon juice
     2 tablespoons butter
     4 cups baby spinach (about 6 oz.)
     1/4 cup grated Parmesan or Feta cheese
     1 tablespoon chopped fresh oregano


Instructions:
     1. Place tomatoes in small bowl; add boiling water.
Let stand 10 to 15 minutes or until very soft. Remove
tomatoes, reserving soaking liquid. Slice tomatoes
lengthwise into strips.

     2. Cook farfalle according to package directions;
drain.

     3. Heat oil in large nonstick skillet over medium
heat until hot. Cook garlic and crushed red pepper 2
to 3 minutes or until garlic is soft but not brown.
Increase heat to high; add broth, lemon juice and
reserved soaking liquid. Bring to a boil; boil 10
minutes or until liquid is reduced to about 1 cup.

     4. Reduce heat to low; add butter. Stir in tomatoes
and spinach; cook until spinach is just wilted. Add
farfalle; stir to coat. Sprinkle with cheese and oregano.

4 servings

*Any short, shaped noodle, such as penne, can be
substituted for the farfalle. For an even bigger health
benefit with this vegetarian  recipe, use whole-grain
pasta such as quinoa or rice.
Bowties