farfalle with sundried tomatoes & artichoke hearts

- 1 box farfalle pasta

- 1 jar sun dried tomatoes, packed in olive oil, julienned

- 4 medium to large marinated artichoke hearts, chopped

- 2 cups fresh baby spinach

- 1 large clove of garlic

- 1 tbsp extra virgin olive oil, plus additional for drizzling

- 1/4 cup grated parmesan cheese

- crushed red pepper flakes (optional)

bring a large pot of salted water to a rolling boil. add pasta and cook to al dente. while pasta is cooking, lightly saute garlic in olive oil with red pepper flakes (if desired). add spinach, sun dried tomatoes and artichokes and saute until spinach is wilted. add pasta to spinach mixture, toss with parmesan cheese and additional olive oil if needed. salt and pepper to taste.