Pasta Bowl

• 1/2 lb farfalle pasta
• 2 cloves garlic, minced
• 2 shallot, minced
• 2 Tbsp olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup white wine
• 1/4 scant cup sundried tomatoes (packed in oil), sliced
• 1/4 cup artichoke hearts, quartered
• 6 asparagus spears blanched and chopped to 1/2" sized pieces
• 2 oz herbed goat cheese, crumbled
• salt and pepper to taste

1. 1. Prepare pasta per package instructions to al dente.
2. 2. Meanwhile, saute shallot and garlic in olive oil about 3 minutes over medium high heat.
3. 3. Add spinach, tomatoes, artichokes, and asparagus to the shallot and garlic. Saute until spinach wilts and all are heated through.
4. 4. Add white wine to pan (use pasta water if you don't want alcohol) and add goat cheese crumbles. Cook and stir so cheese starts to melt, about 2 minutes. Add drained cooked pasta, salt and pepper and toss. Keep on heat until all cheese is melted and sauce thickens slightly, about 5 minutes.

pasta, garlic, shallot, olive oil, fresh spinach, white wine, sundried tomatoes, artichoke hearts, blanched, goat cheese, salt

Taken from www.epicurious.com/recipes/member/views/pasta-bowl-1200126 (may not work)