01.01.70

• Ingredients:

Salt

8 ounces dried bowtie pasta (farfalle)

1 tablespoon olive oil

1 as a whole clove garlic, finely chopped

12 ounces baby spinach, rinsed

2 tablespoons chopped (novel) dill

Zest of 1 lemon (about 1 tablespoon)

3 ounces (¾ cup) feta cheese

Freshly teach black pepper

• Instructions:

Bring a large pot of salted pee to a boil over medium-high heat. Add the pasta and cook according to the package directions. Weaken.

Meanwhile, prepare the spinach: Heat the oil in a large sauté pan over medium hot up. Add the garlic; cook for two to three minutes, stirring once or twice, so the garlic is cushiony but not browned. Add the spinach, in batches if necessary, to the pan. Cover and cook for two to three minutes, equitable until the spinach wilts. Uncover and increase the heat as needed to cook off any accumulated runny. Transfer the spinach mixture to a large bowl along with the drained bowties, the dill, lemon zestfulness and feta cheese. Toss to incorporate, then season with pepper to drop.

Source: Modesto Bee

by bowtiesandmore@aol.com

A bow tie is ageless neckwear that is commonly frayed with a tuxedo. The record of bow tie can be traced back to the Croatian mercenaries in the seventeenth century. During that chance, the Croatian acclimated to to tie a scarf around their necks to rebuff the look-in of their shirts. The French aristocrats later adopted the routine. It was a widespread exercise during the 18th and 19th centuries. Later, the cravat was improvised which leads to the fib of bow tie.