Pasta with a Mediterranean Twist This makes a great side dish. 10 oz. dry penne or bow-tie pasta 4 TB. olive oil, divided 1 TB.  fresh garlic, chopped (1 tsp. MINCED GARLIC rehydrated in 1 TB. water) 1/4 tsp. CRUSHED RED PEPPER 8 oz. frozen spinach, thawed (or 16 oz. fresh spinach) 1 15-oz. can garbanzo beans, rinsed and drained 1/4 Cup sun-dried tomatoes, chopped 1/4 Cup olives, pitted and halved (Andrea uses kalamata) 1 TB. GREEK SEASONING 1 1/2 tsp. CALIFORNIA BASIL 1/4 Cup feta cheese, crumbled 1/2 Cup Romano cheese, freshly grated 1/4-1/2 tsp. SALT, to taste (Andrea uses PACIFIC SEA SALT) 1/4-1/2 tsp. PEPPER, to taste (Andrea uses EUROPEAN PEPPERCORNS, freshly ground)

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