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Penne Pasta with Spinach and Garlic

February 11, 1997

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)

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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.

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