Ring in the Spring from home with this light and tasty pasta dish!
-1 Box your favorite pasta
-1/2 Cup Extra virgin olive oil
-3 Large Cloves garlic, chopped
-1/2 stick unsalted butter, cut to 4 pcs
-8 Oz. Baby Spinach
-8 Oz. Dr. Pickle Sun-Dried Tomatoes
-Your Favorite grated or shredded parmesan
-Fill Large pot with water, heat to a boil
-Cook pasta to your desired firmness.
-Strain, and reserve to add to sauce.
-In a separate sauté pan, heat EVOO to medium heat
-Add chopped garlic and cook until light golden brown
-Add the butter and whisk until butter is dissolved in sauce
-Add Dr. Pickle Sun-Dried Tomatoes, and baby spinach
-Toss in sauce until spinach is cooked but still bright green
-Add pasta and remove from heat as you mix pasta with the sauce
-Serve in shallow bowl and garnish with grated cheese. Mangia!