3 cups boiling water
4 ounces sun dried tomatoes, packed without oil
2 tablespoons extra virgin olive oil
1/8 teaspoon salt
Pepper
2 cloves garlic, minced
12 ounces penne or fusilli, cooked and drained
1 10-ounce bag fresh spinach, torn
3/4 cup Asiago cheese, grated
1/2 cup finely grated Parmesan cheese
Combine boiling water and sun dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.
Combine tomatoes, oil, salt, pepper and garlic in a large bowl. Add the pasta and spinach and gently toss. (We prefer our spinach slightly cooked in a pasta dish so we microwaved the mixture for 2 minutes). Sprinkle with the cheeses and toss gently again. Serve with crusty bread or as a side dish. Serves 8.
Cheryl Dea Kaufman in "Three Rivers Renaissance Cookbook IV"
Thursday, June 01, 2000
