Dinner Spinach Orchiette

So, besides being very busy with Thanksgiving, and then Chanukah and the release of the cookbook, we are starting the process of a small addition.  So in case you think I have been missing .. . .

Just wanted to share with you a recipe:

 

2 bunches (about 12 oz. each) spinach, rinsed well and drained

 

12 ounces dry orecchiette or ruote (wheel-shaped pasta)

 

1/3 cup olive oil

 

6 cloves garlic, minced or pressed

 

1/4 c. sundried tomato

 

Salt

  

Directions

Remove and discard spinach stems; chop leaves coarsely and set aside.
In a 6- to 8-quart pan, cook orecchiette in 4 quarts boiling water just until tender to bite (12 to 15 minutes); or cook according to package directions.  Just before pasta is done, stir in spinach.
Cook, uncovered, stirring to distribute spinach, just until water returns to a full boil.
Drain pasta and spinach.

While pasta is cooking, heat oil in a wide frying pan over medium heat.
Stir in garlic and sun dried tomatoes.  Cook, uncovered, until garlic turns opaque (about 2 minutes).
Add pasta and spinach to pan; mix lightly, using 2 spoons.  Season with salt.