Dhahran Theatre Group Cookbook, 1993


1 Cup pine nuts
1/2 Cup olive oil
4 Very large cloves garlic or 8 small cloves, minced
3/4 Teaspoon dried red pepper flakes
3 Pounds fresh bulk spinach, stemmed, washed, dried well and coarsely chopped (about 18 oz. stemmed)
3/4 Pound angel hair pasta (cappellini)
4 Tablespoons (1/2 stick) butter or margarine
1/2 Cup grated Parmesan cheese
Salt and pepper to taste


In wok or large skillet, sauté pine nuts until golden. Remove and set aside. Heat oil in same pan; sauté garlic and red pepper flakes for 1 minute; remove from heat.

Before serving, bring a large pot of salted water to a boil. Cook pasta until tender to the bite (al dente). Reheat oil with garlic; add spinach and toss over high heat until wilted, 2 to 3 minutes; do not overcook or it will stick together. Stir in butter or margarine. Drain pasta well. Place in a large bowl, add spinach mixture, Parmesan cheese and pine nuts; toss well. Season to taste with salt and pepper. Serve immediately.

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