"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Linguini with Spinach, Basil and Pine Nuts Recipe

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This recipe for Linguini with Spinach, Basil and Pine Nuts, by , is from Scott Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
DOREEN SCOTT

Category:
Category:

Ingredients:  
Ingredients:  
1 package (16 oz.) linguini (I use the refrigerated kind)
1 c. pine nuts
1/2 c. plus 1/4 c. olive oil
5 large cloves of garlic, minced
3/4 tsp. dried pepper flakes, or to taste
12-16 oz washed & trimmed spinach leaves, coarsely chopped
3/4 c. loosely packed chopped fresh basil
3/4 c. grated Parmesan cheese

Chicken Breasts (grilled)

Directions:
Directions:
1) Cook pasta according to package directions.
2) Meanwhile, in a wok or large skillet, sauté pine nuts until golden. Remove and set aside onto a paper towel.
3) In same pan, heat 1/2 c. olive oil and sauté garlic and pepper flakes for 1 minute.
4) Stir in spinach and toss over high heat until wilted, 2-3 minutes. Do not overcook or it will stick together.
5) Drain pasta and put into a large bowl. Add remaining 1/4 c. olive oil, spinach mixture, pine nuts, Parmesan cheese and salt and pepper to taste.
6) Serve immediately, topped with a grilled chicken breast. .

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
One of Darby's faves! I double this recipe to have left-overs, but that makes the prep time longer. It is a lot of spinach and basil to clean and chop.
Recipe from the "O" Organics brand Linguini package.

 

 

 

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