Linguine with Spinach, Basil, and Pine Nuts (P/P)

By catgirl

Ingredients

• 1 package (16 oz) linguine (try rice pasta or quinoa pasta)
• 1 cup pine nuts
• 5 large cloves garlic, minced
• 1/2 c. + 1/4 c. olive oil
• 3/4 c. grated parmesan cheese
• 3/4 tsp dried red pepper flakes
• 12 oz washed and trimmed spinach leaves, coarsely chopped
• 3/4 cup loosely packed chopped, fresh basil

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, dry-toast pine nuts in a large wok or skillet, stirring constantly, for 3 – 5 minutes, until fragrant. Remove and set aside. In same pan, sauté garlic and pepper flakes in ½ cup water for 1 minute. Stir in spinach and toss over high heat until wilted, 2 to 3 minutes. Add more water (a few tablespoons at a time) if necessary. Try not to overcook the spinach.
Drain pasta and put in large bowl. Add spinach, pine nuts, tomatoes, basil, and salt and pepper to taste. Serve immediately.