BRAVO! CUCINA ITALIANO PENNE MEDITERRANEAN

1 oz blended oil
1/2 tsp chopped garlic
1 tbsp sundried tomatoes
2 oz bercy (recipe follows)
1 tbsp Feta cheese
2 scoops herb butter
1 pinch salt and pepper
1 oz spinach
7 oz cooked penne pasta
FOR GARNISH:
1 Tbsp Feta cheese
1 tsp toasted pinenuts

Heat oil in pan and saute garlic and tomato. Add bercy, herb butter, 1 Tbsp Feta cheese and toss. Season with salt/pepper.

Drop pasta in hot water. Add hot pasta to pan, then spinach and toss well. Do not cook spinach too long.

Place in pasta bowl towering in the center. Garnish with 1 Tbsp feta cheese and 1 tsp pinenuts. Garnish with parsley.

Source: Bravo! Cucina Italiano
From: WIBR, Knoxville, 5/14/2005

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BRAVO PASTA PENNE MEDITERRANEAN

1 oz olive oil
1/2 tsp chopped garlic
1 tbsp sun dried tomatoes
2 oz bercy sauce (recipe follows)
1 tbsp feta cheese
1 oz butter
1 pinch salt and pepper
1 oz fresh picked spinach
7 oz cooked penne noodles
1 tsp toasted pine nuts
1 tbsp feta cheese

In a saute pan, heat oil. Add garlic and sun dried tomatoes, saute. Add 2 ounces Bercy Sauce, bubble and reduce. Add butter, feta cheese and salt & pepper, cream together. Add spinach and pasta, toss well. Place mixture into pasta bowl, top with feta and pine nuts.

BERCY SAUCE

3 oz olive oil
2 1/2 oz chopped shallots
1/2 oz chopped garlic
1 quart white wine
1 gallon water
8 oz chicken base
4 oz water
2 1/2 oz cornstarch

In a stock pot, heat oil. Add garlic and shallots, saute until golden brown. Add white wine, bubble and reduce by half. Mix chicken base and water. Add to stock pot. Bring to a boil. Add 4 oz water to corn starch, mix well. Add cornstarch mixture to sauce. Simmer for 10 minutes. Strain and discard garlic and shallots. Refrigerate.

Source: Yahoo Answers / luxurious Lucy