Ingredients
One pound pasta - pick your favorite shape (we like gemelli or campagnelle)
Olive oil - a swirl or two around a large saute pan
2 or more cloves (depending on taste) chopped garlic
one bag baby spinach
one 14 1/2 oz can diced tomatoes
one small can sliced black olives
one can artichoke hearts in water (cut roughly)
sun-dried tomatoes
red pepper flakes to taste
freshly ground black pepper
1/4 to 1/2 log chevre cheese (optional)
fresh grated parmesan
Preparation
Prepare pasta according to directions. Meanwhile, saute garlic in olive oil. After garlic browns, add spinach and tomatoes. After spinach has wilted, add olives, artichokes and sun-dried tomatoes. Saute until heated through. Add cooked pasta and toss with sauce. If you are using chevre, toss with pasta/sauce until melted. Serve sprinkled with fresh parmesan.
