Tuesday, April 13, 2010

Penne Spinach Salad



6 ounces uncooked penne pasta
2 tablespoons pinenuts
3 tablespoons olive oil or butter
1/2 cup slice shallots or leeks
4 cloves minced garlic
1/2 cup chicken or vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
5 cups packed fresh spinach
1/4 cup grated parmesean cheese

*optional marinated grilled chicken

Cook pasta according to package directions. Toast pine nuts for 5-7 minutes. Melt butter or heat oil in large skillet over medium heat. Add shallots or leeks and cook 5 minutes. Add garlic and cook 3 minutes. Add broth, salt & pepper and simmer uncovered for 5 minutes.

Discard stems from spinach and tear into small pieces. Drain pasta and toss with spinach. Add sauce mixture and toss again. Sprinkle with the cheese and pinenuts. Add chicken if desired. Toss together. Serve warm or cold.

Makes 2 servings-

I quadruple this recipe for my family. It's so good! I had to share. Although save the pinenuts for the adult plates- my kids hate them :)


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