2 ½ lbs bowtie or farfalle pasta
1 Tbsp soybean oil
1 Tbsp salt
1 ½ cups Aglio Butter
8 Tbsp sun-dried tomatoes
1 ½ cups White Wine Sauce
½ lb broccolini
¼ lb spinach
4 Tbsp parmesan, grated
4 Tbsp parmesan, grated, for garnish
Bring water to a boil and add soybean oil and salt. Then add pasta and cook for 5-7 minutes.
Drain (do not rinse) and set aside.
In a sauté pan, heat Aglio Butter for approximately 20 seconds, and then add broccolini, sundried tomatoes, and White Wine Sauce. Bring to a simmer then add the reserved pasta.
Bring back to a simmer and gently fold in 4 Tbsp grated parmesan.
Place in a large bowl and sprinkle with remaining parmesan and serve hot.
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