WILTED GREENS WITH DRIED TOMATOES AND PASTA6 ounces orecchiette pasta (or 1 1/2 cups dried small pasta) 1 cloves garlic, thinly sliced 1/3 cup sun-dried tomato halves, soaked 1 tablespoon olive oil 6 cups torn fresh spinach leaves 1/8 teaspoon salt 1/8 teaspoon coarsely ground pepper 1/4 cup crumbled feta cheese In a large saucepan cook pasta adding garlic the last 4 minutes of cooking; drain. Return pasta and garlic to the pan. Meanwhile, drain tomatoes. Cut tomatoes into strips. Add tomato strips, oil, spinach, salt and pepper to pasta in pan; toss gently to combine. Cover pan for 2 minutes or until greens are slightly wilted. To serve, sprinkle with feta. Servings: 4 Source: Better Homes and Gardens Fresh and Simple: Vegetable Dinners
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