Spinach and Pasta Toss

This is one of my new favorite ways to make pasta- today’s recipe is a blissfully simple combination of warmed spinach, anchovies, and roasted pine nuts, which create a savory coating for al dente cooked pasta.

Spinach and Pasta TossPhoto byLiving the Gourmet

Ingredients

• 1 bunch of fresh baby spinach - cleaned and dried and stems removed
• 2 oz. can of anchovies in olive oil
• Juice of 1/2 fresh large lemon
• 1 cup of freshly grated Romano cheese
• 1/4 cup of toasted pine nuts
• 1/4 cup of olive oil
• Pinch fresh ground sea salt
• 1/4 - 1/2 teaspoon fresh ground black pepper
• 1/4 tsp. red pepper flakes or more if you like
• 1 lb. of your favorite pasta

Instructions

1. Clean and dry the baby spinach and set aside.
2. In a small dry cast iron frying pan gently toast the pine nuts.
3. In a large bowl place, the anchovies in the olive oil and mash with a fork.
4. Add the lemon juice, olive oil, red pepper flakes, sea salt, fresh ground black pepper, fresh ground Romano cheese, toasted pine nuts and toss with the baby spinach.
5. Prepare the pasta as directed. Drain and add to the bowl with the spinach and toss. Taste for seasonings.
6. Finish the dish off with a pinch more of the red pepper flakes, a drizzle of olive oil and freshly grated Romano cheese.

**If you enjoyed today's recipe, visit Living the Gourmet for more easy and delicious recipes!