1 bag spinach, washed and drained
1/2 c. olive oil
1 sm. bag sun dried tomatoes, boiled 7 to 10 min., rinsed and chopped
1 head garlic, NOT CLOVE, chopped
1 to 1 1/2 c. grated Locateli, Romano or Parmesan cheese
1 lb. pasta, Rigatoni or Penne Regate, cooked al dente

Use a Dutch oven size pot. Cook spinach in oil until wilted. Push to one side of pot and add tomatoes. Sprinkle garlic over mixture. Continue to cook covered about 3 minutes until vegetables are tender. Add pasta and cheese; toss until well blended. Serve hot or cold.