Recipe courtesy of Michele Urvater

Spinach and Pine Nuts with Penne

  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
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8 ounce penne pasta

2 tablespoons butter

2 tablespoons olive oil

1/4 cup pine nuts

1 garlic clove, minced

1 pound spinach (washed and trimmed)

Salt and pepper to taste

1/4 cup currants soaked in port wine


  1. Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants.
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