Recipes
Ingredients
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 |
Instructions
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.