1 box green spinach pasta (spaghetti or linguine)
1 cup sun-dried tomatoes
1/4 cup olive oil
1 clove garlic
1/2 cup sliced green olives
1/2 can artichoke hearts, chopped
1 cup toasted pine nuts
1 tsp. coarsely ground pepper
1 Tb. Romano cheese, freshly grated
1 Tb. Parmesan cheese, freshly grated
salt, to taste
Cook pasta according to package directions and drain. Put garlic close through a press and mix with hot pasta. Divide into 4 pasta bowls. Drizzle olive oil over each, to taste. Chop sun-dried tomatoes fine, and put on top of each serving. Add olives, artichoke pieces, cheeses, nuts, and pepper to taste.
Serve with green salad, wine, and French bread. Enjoy!