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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