Athletes’ Kitchen
Bow-Ties with Asiago Cheese & Spinach
Ingredients
3 cups boiling water 4 oz. sun-dried tomatoes (about ¼ cup) 1 lb. bow-tie pasta 3 T. extra-virgin olive oil ¼ tsp. salt ¼ tsp. pepper 3 cloves garlic, minced 1 10-oz. bag fresh spinach, torn 1 ½ cups Asiago cheese, grated ½ cup Parmesan cheese, grated Preparation Combine boiling water and sun-dried tomatoes in a bowl; let stand about 25 minutes. Cook pasta according to package directions. While pasta is boiling, drain and chop tomatoes; combine with oil, salt, pepper, garlic, and spinach in large bowl. When pasta is done, drain quickly and add to vegetable mixture (spinach will wilt). Sprinkle with cheeses, toss gently, and serve immediately. ~~~~~~~~~~~~ Tie on your apron, be creative, and submit a runner friendly recipe to our monthly contest. You’ll receive a prize if our hungry staff chooses yours. Throughout the coming year, we plan to collect all your favorites in a Fleet Feet Albany cookbook. |
