FARFALLE WITH BABY SPINACH AND ROASTED BELL PEPPERS

2 yellow and 2 red bell peppers, roasted
2 Tbsp. olive oil
10 oz. baby spinach
1 tsp. minced garlic
2 tsp. salt, divided use
Freshly ground pepper, to taste
2 cups chicken stock
1/4 cup white wine
1 lb. farfalle (bow tie) pasta
1/4 cup slivered basil leaves
2 Tbsp. extra-virgin olive oil
1/4 cup freshly grated Parmesan

Peel and seed peppers and cut into julienne strips; set aside.

In a large saute pan over high heat, warm olive oil. Add spinach, 1/2 tsp. garlic, 1/2 tsp. salt and ground pepper to taste. Saute spinach until soft, 2-3 minutes. Transfer to a plate.

Reduce heat to medium and add remaining 1/2 tsp. garlic, peppers, stock, wine, and 1/2 tsp. salt. Simmer until sauce begins to thicken, 8-10 minutes.

Meanwhile, in a large pot, combine 6 quarts water and remaining 1 tsp. salt; bring to a boil. Add pasta and cook until tender to bite, 10-13 minutes.

Stir basil, spinach and extra-virgin olive oil into the sauce.

In a large serving bowl, toss pasta and sauce. Sprinkle with freshly grated Parmesan and serve.

Servings: 6
Source: Williams-Sonoma; Autumn 1998