"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Italian Flag Pasta Recipe

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This recipe for Italian Flag Pasta, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Zogg
Added: Tuesday, June 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. sun-dried tomatoes
12 oz. bow-tie pasta
3 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
2 cloves garlic, minced very fine
10 oz. bag fresh spinach
1 1/2 cups asiago cheese blend
1/4 cup shredded fresh parmesan

Directions:
Directions:
If using oil-packed tomatoes, drain them and chop fairly fine. If using dry pack tomatoes, cover with boiling water to soften them, drain and chop fairly fine.

Cook the pasta per the package directions. While the pasta is cooking combine the tomatoes, oil, salt, pepper and garlic in a large serving bowl. Add the cooked pasta and spinach and toss well. The heat from the pasta will wilt the spinach. Sprinkle with the cheeses and toss again. Serve immediately.

Personal Notes:
Personal Notes:
This makes a lot as a side dish. It is also good with cooked chicken added and served as a main dish.

 

 

 

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