Recipe of the Week

Recipe of the Week
Mediterranean Pasta

2 cloves garlic, minced
2 Tbsp olive oil
2 6-oz pkgs baby spinach, stems removed
1 24-oz jar spicy red pepper pasta sauce
1 6.5-oz jar marinated artichoke hearts, trimmed and cut into bite-sized pieces
1 6-oz can black olives, quartered
2 medium tomatoes chopped
1 12-oz pkg spaghetti, cooked al dente according to package directions
8 oz Feta cheese, crumbled

Sauté garlic in olive oil. Add spinach and sauté until just limp. Set aside. Combine pasta sauce, artichoke hearts, olives, and chopped tomatoes in large sauce pan. Cook over medium heat until sauce is hot and tomatoes are cooked to desired doneness. Add spinach. Serve over spaghetti. Top with Feta.

Serves 6.
Wine recommendation—Tassel Ridge In the Dark

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