Linguine with Spinach

(Photo from Baby Center by gbentolu)

This recipe was submitted by Whitney H. She found it at Baby Center.

Ingredients

• 1 pound regular or multigrain spaghetti
• 1 or 2 garlic cloves, finely minced
• 1/2 teaspoon red pepper flakes (optional)
• 3 tablespoons virgin olive oil
• 1 pound fresh spinach, washed, with tough stems removed, and roughly chopped (or 1 8-ounce package frozen spinach, defrosted)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (or 1 pint sweet, ripe cherry tomatoes, sliced)
• 1/4 cup pine nuts (optional)
• Salt, pepper, and Parmesan to taste

Preparations

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 minute. 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)

Notes about this recipe:

1. Use fresh parmesan if you can - it's expensive, but the taste difference is amazing.
2. Don't skimp on the spinach - that stuff really shrinks down when you cook it.
3. I use fresh cherry tomatoes.
4. I don't like pine nuts so I put slivered almonds in instead - very delicious.