| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pasta, Dishes |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Penne pasta |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Pine nuts |
| 1 |
|
Garlic clove, minced |
| 1 |
lb |
Spinach, washed and trimmed |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Currants soaked in port wine |
INSTRUCTIONS
Bring a large pot of water to a boil. Add penne and boil for 10 minutes or
according to package directions. Meanwhile, in a heavy 12-inch skillet heat
butter and olive oil until foamy. Add pine nuts and saute, stirring
continuously until they turn golden. Add garlic and saute for a minute to
release the aroma. Add spinach in two batches if you must and toss together
just until wilted. Season with salt and pepper. Add a tablespoon or so of
water to get spinach steaming. Drain pasta and serve in bowl. Toss with
wilted spinach and garnish with port soaked currants.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by
Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6512
Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 02, 1997.
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