The creator of this recipe, Anne Nelson, entered it in the 1999 Gilroy Garlic Festival Cook-Off contest and she was chosen as one of eight finalists. The Cook-Off takes place on July 24th. We are all rooting for Anne (and her recipe). GOOD LUCK ANNE!
12 oz. farfalle (bow tie) pasta
4 TBS. oil from a jar of sun-dried tomatoes. If there is not enough oil in the jar, then use extra-virgin olive oil to bring the total amount to 4 TBS.
6 large cloves of fresh garlic, chopped (approx. 4TBS)
˝ cup sun-dried tomatoes, julienne cut and drained
˝ tsp. red pepper flakes
2 14˝ oz. cans of chicken broth (fat free, reduced sodium)
1 10 oz. bag washed spinach, stems removed and leaves torn into pieces
1/3 cup Kalmata olives, pitted and chopped
8 oz. feta cheese with garlic and herbs, crumbled