Pasta with Spinach and Apricots

I'm a big fan of the Moosewood cookbooks and own several.  This is a quick and easy, yet very delicious recipe.  You can find it in the The Moosewood Restaurant Table, copyright 2017.  You'll find lots of other tempting recipes you'll want to try in this one!

3/4 cup sliced or chopped dried apricots
3 tablespoons minced garlic
11 oz baby spinach (8 cups packed)
1 cup crumbled feta cheese
1 pound farfalle or other short pasta
4 tablespoons extra virgin olive oil
1/4 teaspoon cracked black pepper

Bring a large pot of salted water to a boil.

Meanwhile, thinly slice or finely chop the apricots and set them aside in a small bowl.  Mince the garlic and rinse the spinach in a colander.  Crumble the feta cheese and set aside.

When the water is boiling, ladle out enough water to cover the apricots in the bowl.  Stir the pasta into the boiling water and cover the pot so it will quickly return to a boil.

Heat 2 tablespoons of the olive oil into a large heavy skillet.  Saute the garlic just until golden.  Add the spinach with any water clinging to the leaves.  Fold the spinach over itself until it is all wilted but still bright green.

When the pasta is al dente, reserve 1/4 cup of the pasta cooking water and drain the pasta.  Place the pasta in a serving bowl and toss with the remaining 2 tablespoons olive oil.  Stir in the feta and enough of the hot pasta water to make it saucy.

Stir in the spinach mixture and the drained soaked apricots.  Sprinkle with pepper.  Toss everything together.