Recipe of the Week: Lemon Linguine with Spinach and Pine Nuts

This week's recipe was a bit of a flop. Oh well; that's what I get for trusting the Interweb.

lemon linguine with spinach and pine nuts
(serves 6)

• 1 pound linguine
• 1/3 cup olive oil
• 1/3 cup minced shallot or onion
• 1/4 cup chopped sun-dried tomato
• 1 tablespoon grated lemon zest (from 1 lemon)
• 1 tablespoon minced garlic (about 2 large cloves)
• 1/3 cup fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 cups baby spinach, loosely packed
• 1/2 cup toasted pine nuts
• grated Parmesan cheese

preparation

1. In a large stockpot, cook linguine according to package directions or to taste.
2. Meanwhile, a large, deep skillet, heat oil over medium-high heat.
3. Add shallots, sun-dried tomatoes, and grated lemon zest; cook, stirring constantly, 1 minute.
4. Add minced garlic and cook, stirring constantly, 1 minute.
5. Drain linguine and add to skillet. Add lemon juice, salt, and pepper, tossing over medium heat to combine.
6. Place spinach in large bowl.
7. Add hot linguine mixture to spinach, tossing to combine.
8. Throw pine nuts over the top and add cheese to taste, or pass pine nuts and cheese at the table.

responses

Sean said: "...." Sarah said: "This isn't terribly good, but it's not inedible."

critique

There just wasn't enough seasoning in this dish. In fact, I only used 8 ounces of pasta; I can't imagine how tasteless it would have been if I had used a whole pound. It probably could have used a lot more garlic and sun-dried tomato, and maybe some red chili flakes for interest. I might try it again and play with the seasoning a bit.