Penne with Spinach, Toasted Pine Nuts and Fresh Mozzarella

By Cindy

Ingredients

• 1 cup garlic cloves, cleaned and trimmed of their woody ends
• 1 cup olive oil
• 2 tablespoons salt
• 1/2 of a 1-pound box of penne pasta
• 2 cups vegetable stock (or chicken stock)
• 3 cups chopped spinach, rinsed carefully and chopped rough
• 1 cup fresh mozzarella, diced into fingernail-size pieces
• 1/2 cup pine nuts (pignoli)

Preparation

Step 1

1) Make your garlic puree following the directions above and using the 1 cup garlic and 1 cup olive oil listed in the ingredients above.

2) Bring your pasta water to a boil and season with the salt. Cook the pasta based on the directions on the box.

3) While the pasta bubbles, bring a large sauté pan to heat over medium flame, then add the stock followed by 4 tablespoons of the garlic puree and the spinach. Stir.

4) When the pasta is done, drain it and toss it in the garlic broth along with the mozzarella. Plate and sprinkle with toasted pine nuts. Serve while hot.