Italian Colors Pasta Toss Recipes

Steps:

• Combine the olive oil and garlic in a small bowl. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place orcchiette pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
• Place the red bell pepper in a skillet over high heat. Roast 10 minutes turning often, remove and place in paper bag for 15 minutes. Scrap burned skin off, deseed, remove stems and coarsely chop.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, bell pepper and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes and bell pepper. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese.