| | Directions | | In a large pan of boiling water, cook bowtie pasta. Drain well and rinse under cold water. Transfer drained pasta to a large salad bowl. Add finely chopped green onions, sun-dried tomatoes, shredded spinach, toasted pine nuts, oregano, salt and 1/2 cup grated Parmesan cheese. To make the dressing, in a small jar with a lid, combine olive oil, crushed red pepper, minced garlic, salt and pepper. Shake well. Pour dressing over salad and toss until evenly coated. Before serving, sprinkle salad with remaining 1/4 cup grated Parmesan cheese. Makes 4 to 6 servings. *To toast, place pine nuts in a single layer on a baking sheet. Bake at 350° for approximately 10 minutes or until pine nuts are golden brown. |
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| Ingredients | | - |  | 1 pound uncooked bowtie pasta |
| - | | 3 green onions, finely chopped |
| - | | 2 ounces sun-dried tomatoes, cut into strips |
| - | | 1 pound spinach, trimmed and shredded |
| - | | 1/3 cup pine nuts, toasted |
| - | | 1 tablespoon dried oregano |
| - | | 1 teaspoon Salt |
| - | | 3/4 cup grated Parmesan cheese, divided |
| - | | 3 tablespoons olive oil |
| - | | 1 teaspoon crushed red pepper |
| - | | 1 clove garlic, minced |
| - | | Salt and pepper to taste |
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