july 7 farfalle with spinach and tomatoes

FOR: Farfalle with Spinach and Tomatoes
DATE: July 7
PLACE: lunch at home

R.E.C.I.P.E.
Farfalle with Spinach and Tomatoes
1 package (12 oz.) of bow tie pasta (farfalle)
2 tbsp extra virgin olive oil
1/2 tsp of minced garlic
1 bag of fresh spinach
1/2 tsp of each salt and pepper
1 pint of grape tomatoes, halved
1/4 cup of parmesan cheese

1. Cook pasta as package directs.
2. Heat oil in a large skillet, add garlic and saute about 1 minute, until garlic is golden. Add half of the salt and pepper. Add half of the spinach. Saute 1 minute. Add remaining spinach and cook until wilted. About another minute. Remove to a plate.
3. Heat tomatoes in the same skillet with remaining salt and pepper. Add a tiny bit more olive oil if necessary. Cook until tomatoes start getting juicy. (about 1 minute)Set aside with wilted spinach.
4. Drain pasta and rinse under cold water until pasta is cool. Drain well.
5. Put all ingredients in a serving bowl and toss well to coat pasta with oil and vegetables.
6. Sprinkle in parmesan cheese and serve.

adapted from a recipe in Woman's Day