6 ounces penne or flavored penne pasta, uncooked
2 tablespoons pine nuts
3 tablespoons butter
1/2 cup sliced shallots or leeks
4 cloves garlic, minced
1/2 cup canned chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups packed fresh spinach (6 ounces)
1/4 cup freshly grated Parmesan or Asiago cheese (optional)
Preheat oven to 350 degrees.
Cook pasta in large pot according to package directions. While pasta is cooking, toast pine nuts on cookie sheet in preheated oven for 5 to 7 minutes. Set aside.
Melt butter in large skillet over medium heat. Add shallots or leeks and cook for 5 minutes, stirring occasionally. Add garlic; cook 3 more minutes, stirring occasionally. Add broth, salt and pepper; simmer uncovered for 5 minutes.
Discard stems from spinach; tear any large leaves in half. Drain pasta and return to pot. Add spinach; toss well. (Spinach will wilt slightly.) Add butter mixture; toss again. Transfer to two warmed serving plates and sprinkle with pine nuts. Sprinkle with freshly grated cheese, if desired.
Serves 2.
