Beach Pasta

• One pound pasta - pick your favorite shape (we like gemelli or campagnelle)
• Olive oil - a swirl or two around a large saute pan
• 2 or more cloves (depending on taste) chopped garlic
• one bag baby spinach
• one 14 1/2 oz can diced tomatoes
• one small can sliced black olives
• one can artichoke hearts in water (cut roughly)
• sun-dried tomatoes
• red pepper flakes to taste
• freshly ground black pepper
• 1/4 to 1/2 log chevre cheese (optional)
• fresh grated parmesan

1. Prepare pasta according to directions.
2. Meanwhile, saute garlic in olive oil. After garlic browns, add spinach and tomatoes. After spinach has wilted, add olives, artichokes and sun-dried tomatoes. Saute until heated through. Add cooked pasta and toss with sauce. If you are using chevre, toss with pasta/sauce until melted. Serve sprinkled with fresh parmesan.

pasta pick, olive oil, garlic, baby spinach, tomatoes, black olives, water, tomatoes, red pepper, freshly ground black pepper, chevre cheese, parmesan

Taken from www.epicurious.com/recipes/member/views/beach-pasta-1202207 (may not work)