Fresh baby spinach and sun dried tomatoes seasoned with garlic and lemon sauce seved with tender bow tie pasta and sprinkled with parmean cheese
|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|
Portion all the pasta into 3 oz bags, gather the rest of the ingredients together and place onto sauté station in an organized system.
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.
Deglaze pan with a splash of the lemon juice. Add spinach, cook for a few seconds or until the spinach starts to wilt.
Add olives and Mrs. Dash Lemon Pepper Seasoning.
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.
Serve in a small warm bowl and garnish with a little more of the Parmesan cheese.