Pasta Genovese

Xexe's Note:

You can use frozen chopped spinach instead of fresh leaf spinach. Also, you can leave out the pine nuts, but it won't taste the same.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• 2 ounces minced garlic
• 1 ounce olive oil
• 3 ounces sun-dried tomatoes (In Oil)
• 1 ounce pine nuts
• 10 ounces cleaned spinach leaves
• 2 lbs plum tomatoes, quartered, seeded
• 1 lb penne, cooked al dente
• 2 ounces romano cheese
• 1 ounce parmesan cheese
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt

Directions:

1. Heat oil in a skillet and cook pine nuts until golden brown.
2. Add spinach and garlic cook until slightly wilted.
3. Add plum tomatoes, salt, pepper, and sun-dried tomatoes.
4. Bring this to a boil for about 5 minutes.
5. Add pasta and stir until well mixed.
6. Cook until heated and add cheeses.
7. Taste and adjust seasonings and serve hot.

Reviews

[Wendy13]

This was an EXCELLENT, restaurant quality dish!!! We loved it. I followed the recipe exactly using fresh spinach. The only thing I did differently was to cut the tomatoes into smaller pieces. This is definately worth a try and a great dish for company too. It makes a lot....4 large, 6 medium size servings. Thanks for the recipe!