Orange-Scented Pennette with Spinach and Pine Nuts
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
450 g (1 lb) pennette
4 bags, 280 g (10 oz each) spinach, trimmed, rinsed and dried
Olive oil, as required
60 ml (4 tbsp) toasted pine nuts
2 cloves garlic, chopped
45 ml (2 1/2 tbsp) orange zest
Salt and freshly ground pepper, to taste
- In a large pot, cook the pasta al dente, following package directions. Drain without rinsing and set aside in a large bowl.
- In a large skillet, wilt one-third of the spinach in the oil and add to the pasta. Repeat until you have used all the spinach.
- Transfer the spinach and pasta to a large pot. Add the pine nuts, garlic, orange zest and seasonings. Turn burner to medium-low and heat through, stirring to combine.
- Serve immediately.
Imported on 2011-01-20 20:26:46 — Original ID:2515