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Thursday, March 19, 2009

Bow-Ties with Lemon, Sun-Dried Tomatoes and Spinach

Bow-Ties with Lemon, Sun-Dried Tomatoes and Spinach

Any short, shaped noodle, such as penne, can be substituted for the farfalle. For an even bigger health benefit, use whole wheat pasta.

1/3 cup sun-dried tomato halves (not
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
3 tablespoons lemon juice
2 tablespoons butter
4 cups baby spinach (about 6 oz.)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano

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

340 calories, 10 g total fat (5 g saturated fat), 12 g protein, 51 g carbohydrate, 20 mg cholesterol, 865 mg sodium, 3.5 g fiber

1 comment:

Diane said...

Notes to self:
We tried this on 6/22/10. It was good. A bit strong. Would be tasty with some chicken, maybe grilled w/oil marinade? (I don't know what I'm thinking of, but a chicken w/light flavor)
Things I'd change:
The dried tomato flavor is REALLY strong. Perhaps don't add the soaking liquid at the end, but just regular water. Or maybe just a hint of it.

I burnt the first batch of garlic and red peppers. Only heat oil on 2 heat, that worked much better!

Hunter did not like this. But I thought it was alright.

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