Recipe Yield:
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.