Baby Spinach and Bow Ties

Fresh baby spinach and sun dried tomatoes seasoned with garlic and lemon sauce seved with tender bow tie pasta and sprinkled with parmean cheese

Recipe Yield: 24 servings
Baby Spinach and Bow Ties
Amount Item
4 1/2  lb Bow Tie Pasta, cooked
3/4  c Olive Oil
12  each Garlic cloves, minced
3  qts Tomato, chopped
12  each Sun Dried Tomato, minced
2 1/4  lb Baby Spinach, picked & cleaned
3/4  c Fresh Lemon Juice
2 1/4  c Kalamata or Black Olives, sliced
3  Tbsp Mrs. Dash Lemon Pepper Seasoning Blend
3/4  c Shredded Parmesan Cheese
  1. Portion all the pasta into 3 oz bags, gather the rest of the ingredients together and place onto sauté station in an organized system.

  2. For service, sauté garlic in a small amount of oil, to aroma and starts brown. Add fresh and sun-dried tomatoes, cook until start to soften.

  3. Deglaze pan with a splash of the lemon juice. Add spinach, cook for a few seconds or until the spinach starts to wilt.

  4. Add olives and Mrs. Dash Lemon Pepper Seasoning.

  5. Reheat pasta in a basket in hot water; add the pasta not completely drained to the sauté pan along with the Parmesan cheese. Toss until all ingredients are hot, ready to serve.

  6. Serve in a small warm bowl and garnish with a little more of the Parmesan cheese.