Pasta with Wilted Sylvetta Arugula, Spinach, and French Sorrel

Ingredients

• 8 oz. bowtie pasta
• 4 oz. arugula (1/2 bag)
• 4 oz. spinach (1/2 bag), stems removed, leaves chopped
• 1/3 bunch French sorrel, stems removed, leaves chopped
• 3 tablespoons extra virgin olive oil
• 1/2 cup grated parmesan cheese
• Salt and freshly ground pepper to taste

Instructions

1. Cook pasta according to package directions. Combine arugula, spinach, sorrel, olive oil, cheese and salt and pepper in a large bowl and stir to mix evenly. Drain pasta and immediately add to bowl. Cover bowl for 5 minutes, and then toss to mix.