One of my favorite dishes at Bravo Italian Kitchen is their Penne Mediterranean. I'm always torn between that and the Shrimp Diavolo and the Salmon Salad. Finally, one day, suffering from a surfeit of fresh spinach in the garden, I decided to try and make it myself. I reasoned through the recipe. Can't be too tough, can it? One of the things about most restaurants is that their recipes are actually pretty easy to put together. At least that's true of restaurants like Bravo who seat a lot of folks and have to get the meals on the table relatively quickly to assure enough turns to be profitable. This is my version of their dish.
Pasta a la Mediterranean
8 oz piccolini or penne
2 c chicken broth (homemade is best)
1/2 c diced sundried tomatoes packed in olive oil (Trader Joe's)
2 cloves garlic, minced
3-4 c fresh spinach leaves
1/2 c + 1/4 c crumbled feta cheese
Reduce the chicken broth to about 3/4 c. About halfway through the reduction, add the sundried tomatoes and the garlic.
Then, once it's reduced, toss in the spinach.
Toss until it's wilted and add the 1/2 c of feta.
Toss it all together and spoon it into pasta bowls. Top with the 1/4 c feta. Serves 2.