Spinach Pasta

16 oz Rotel, rotini or spiral pasta
1/2 cup virgin olive oil
4 cloves garlic, minced
1/3 cup pine nuts
1/2 of 2 oz tin of anchovy fillets, minced (optional)
1 sweet red pepper, sliced thin
1 med-large Bermuda or purple onion, sliced thin
1 large Portabella mushroom, sliced thin
1-1/2 lb fresh spinach, sliced crosswise into 1/4 inch strips

Cook pasta until all done. Drain well and mix in a large serving bowl with 1/4 cup olive. In a large frying pan, saute the garlic, pine nuts and anchovy fillets in 1/4 cup olive oil until lightly browned. Add sliced red pepper, onion and mushroom and stir fry three to five minutes. Add spinach and continue to stir fry until spinach is just wilted. Add contents of frying pan (not too much of liquid) into serving bowl with the pasta. Toss well and season to taste with salt, pepper, etc. Serve at room temperature or slightly warm.

Can serve as main course or side dish. Also good with Calamita olives, grated or crumbled cheese (Feta, Romano, Parmesan, etc-), your favorite bread and a bottle of crisp, dry white wine.

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Cajun Country -- New Iberia, Louisiana