Spinach and Gruyere Penne with Toasted Pine Nuts
A quick and delicious vegetarian pasta dish with Gruyere cheese and toasted pine nuts.
servings: 4
total time: 25 minutes
recipe by: Frankie
Ingredients
- 1/4 cup pine nuts
- 8 ounces penne pasta
- 2 TBSP olive oil
- 3 medium garlic cloves, minced
- 10 ounces frozen chopped spinach
- 1/2 tsp red pepper flakes
- salt & pepper
- 4 ounces Gruyere cheese, crumbled
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Hand Press Pasta Maker - SEE ON AMAZON
Norpro Spaetzle Maker - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
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Directions
- Lightly toast the pine nuts in a large skillet over medium-low heat stirring constantly until lightly browned, about 1 minute (careful not to burn them, they just need to be lightly toasted.). Transfer the pine nuts to plate and set aside.
- Cook the penne according to package directions. Drain the pasta reserving 1/2 cup of the pasta water. Set the pasta water and cooked penne aside.
- While the pasta cooks heat the oil in a large saucepan over medium heat.
- Add the garlic to the pan and cook until fragrant, about 5 seconds. Add the frozen spinach, red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper to the pan. Stir to combine and cook until heated through, about 6 minutes.
- Add the cooked pasta to the pan and toss to combine. Add the Gruyere cheese and toss again. Add the pasta water a little bit at a time until it reaches your desired consistency. Season with salt and pepper to taste.
- Serve the pasta topped with the toasted pine nuts.
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