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 :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

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

Directions

  1. In a large pot, cook the pasta al dente, following package directions. Drain without rinsing and set aside in a large bowl.
  2. 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.
  3. 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.
  4. Serve immediately.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2515

Orange-Scented Pennette with Spinach and Pine Nuts
Orange-Scented Pennette with Spinach and Pine Nuts