Bowties Florentine

Here is a quick and simple side dish for many, many different main courses. I love the very tiny bowties because it makes for a subtle pasta side.

Or you may accompany with some crusty bread and a nice salad and call it a great vegetarian meal.

1 Tbsp butter plus 1 Tbsp olive oil

20 mixed grape tomatoes, sliced lengthwise

2 cloves garlic

1 Tbsp fresh rosemary and/or thyme (I used a mix)

5 oz baby spinach leaves, chopped

8 oz small bowtie pasta (or favorite shape)

Shredded Parmesan cheese as a garnish

Bring a medium pot of well-salted water to a boil for the pasta. Add the pasta when the water boils and cook just to al-dente. Mince the garlic and herbs together - I use a small food processor.

Meanwhile, melt the butter in the oil in a medium skillet. Add the tomatoes and begin sautéing a minute.

Add the garlic and herbs and continue sautéing for another 2 minutes.

Add the spinach and cook just enough yo allow them to wilt.

Reserve a half cup of pasta cooking water and then drain the cooked pasta. Tip the pasta into the pan with the veggies and gently fold together. Moisten with a dash of pasta cooking water.

Garnish with Parmesan and serve.

Serves 4 as a side, or 2 as a main dish.

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