Garlic Spinach Pasta with Pine Nuts and Raisins

  • Yield 4 servings

Sweet sultana raisins and tangy sun-dried tomatoes star in this easy pasta dinner.


1 pound dried spaghetti
Salt, to taste
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/4 cup chopped sun-dried tomatoes
1/4 cup pine nuts
1/3 cup yellow sultana raisins
1 (6-ounce) bag baby spinach
Salt and fresh-ground black pepper, to taste
1/4 cup shredded parmesan cheese (optiona)


  1. Cook pasta in boiling salted water until tender, according to directions. To prepare up to a day ahead, cook pasta, rinse in ice water, drain and refrigerate.
  2. When ready to serve, heat olive oil in a large nonstick pan over medium heat. Add garlic and saute 1 minute. Add sun-dried tomatoes and pine nuts, continue to saute until nuts brown lightly. Add raisins, cooked pasta and spinach; toss well to combine until spinach is wilted. Season with salt and pepper. Add parmesan cheese, if desired, and serve.



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