Mediterranean Pasta

• 12 oz. farfalle (bow tie) pasta
• 4 T. olive oil, divided
• 6-8 large cloves fresh garlic, finely chopped
• 1/2 cup sun-dried tomatoes (packed in oil), drained and julienne cut
• 1/2 tsp. red pepper flakes
• 2 14-1/2 oz. cans fat free, reduced sodium chicken broth
• 1 10 oz. bag pre-washed spinach, stems removed and leaves torn into pieces
• 1/2 cup Kalamata olives, pitted and coarsely chopped
• 8 oz. feta cheese with garlic and herbs, crumbled

1. Cook pasta al dente. Drain and toss with 1 T. olive oil. Cover and set aside.
2. Heat 3 T. olive oil in a 12" skillet over medium heat. Add chopped garlic, sun-dried tomatoes and red pepper flakes. Saute for 4-5 minutes, stirring constantly so garlic does not burn. Add 2 1/2 cups chicken broth and when the mixture begins to boil, reduce heat and simmer for 15 minutes, stirring occasionally, to slightly reduce the sauce.
3. Increase the heat to medium. Add the cooked pasta, stirring to coat with sauce, adding the remaining chicken broth if needed to keep pasta moist but not soupy. Add the spinach in batches, stirring gently. When all the spinach has been added and is almost wilted, sprinkle the olives and feta cheese over and gently stir until the olives and cheese are incorporated and the cheese is slightly melted.

farfalle, olive oil, fresh garlic, tomatoes, red pepper, chicken broth, olives, feta cheese

Taken from www.epicurious.com/recipes/member/views/mediterranean-pasta-1200380 (may not work)