Farfalle Jonadi Recipe
"Bow-tie pasta with sautéed garden fresh baby spinach (al olio) topped with RR Italian Peppers and grated Romano cheese" - Rose Romano
1 lb of bow-tie Pasta
4 tbsp of Olive Oil
2 small Garlic Cloves
1 Shallot & 6 oz of Spinach
3 tbsp of RR Italian Peppers
1/2 tsp of salt and dry basil
1 tsp of grated Parmesan Cheese
Cook one pound of bow-tie pasta (al dente).
In small pan, low heat, combine 4 TBS olive oil, two small garlic cloves and one shallot (both minced), ½ tsp each salt and dry basil; sauté 2-3 minutes, stirring.
Strain pasta; in same pot combine olive oil mixture, pasta and stir well. Add 6 oz. bag baby spinach; mix well.
Heat on low for one minute, stirring.
Place portions on dishes; sprinkle with 1 tsp grated Parmesan cheese. Top with 3 TBS of heated RR Italian Peppers.