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Linguine With Spinach

1 lb regular spaghetti or 1 lb multigrain spaghetti
1 -2 garlic clove, finely minced
12 teaspoon red pepper flakes (optional)
3 tablespoons extra virgin olive oil
1 lb fresh spinach, washed, with tough stems removed, and roughly chopped (or 1 8-ounce package frozen spinach, defrosted)
12 cup sun-dried tomato packed in oil, drained and chopped (or 1 pint sweet ripe cherry tomatoes, sliced)
14 cup pine nuts (optional)
salt, to taste
pepper, to taste
parmesan cheese, to taste


Bring a large pot of salted water to a boil. Add the pasta. Meanwhile, combine the garlic and red pepper flakes with the oil in a large bowl. When the pasta is nearly done, plunge the spinach into the water and cook until it wilts - less than a minutes. Drain pasta and spinach together quickly, then toss into the olive oil mixture. Add the tomatoes and pine nuts. Toss well, season with salt and pepper to taste, and serve with an ample topping of freshly grated Parmesan cheese. Makes 4 to 6 servings.

Source: www.food.com