THIS RECIPE IS SO GOOD WE HAVE IT HOT FOR DINNER AND COLD FOR LUNCH THE
FOLLOWING DAY.

BOW TIE PASTA WITH SPINACH ( CAN BE HALVED EASILY)

1 POUND UNCOOKED BOWTIE PASTA
OLIVE OIL
2 CLOVES GARLIC-MINCED
2 10 OZ PACKAGE FROZEN LEAF SPINACH-DEFROSTED OR
1 BAG FRESH SPINACH-SOAKED AND WASHED
8 OZ FETA CHEESE
SALT AND FRESH GROUND PEPPER

1-PUT WATER ON FOR PASTA, COOK AL DENTE ACCORDING TO PACKAGE DIRECTIONS
2- HEAT 2TBS OIL IN LARGE PAN
3- ADD GARLIC
4- ADD SPINACH (FRESH SPINACH WILL COOK DOWN)
5- STIR UNTIL HEATED THROUGH
6- CRUMBLE 4-6 OZ OF FETA OVER TOP. COVER FOR ABOUT 1-2 MIN UNTIL CHEESE IS
MELTED
7- TOSS WITH PASTA. SEASON WITH s&p

CAN BE CHANGED ACCORDING TO TASTE. EXPERIMENT WITH MORE GARLIC, ONE PACKAGE OF
SPINACH INSTEAD OF TWO, MORE FETA, LESS FETA...