Tonight Lisa tossed linguine with spinach, sun-dried tomatoes, olives, and pine nuts to create a filling, delicious pasta dinner.

Chris says:

So where did this recipe come from?

Lisa says:

My dad ordered the Daily Special at Hobee’s years ago and liked it so much that he recreated the recipe at home.

Chris says:

It’s really good — I like the mixture of all the different veggies. You should submit this to this week’s Presto Pasta Night round-up!

Lisa says:

Remind people to thoroughly wash the spinach so they don’t crunch on dirt.

Chris says:

That just makes it an “earthy” meal, right? Hey, extra nutrients!

California Pasta
—————-
1 16 oz box linguine
1 tbsp olive oil
3 bunches spinach, cleaned, stemmed
3/4 cup sun-dried tomatoes, chopped
3/4 cup pine nuts
2 onions, sliced
black pepper
basil
Italian seasoning
1 bunch parsley, chopped
8 oz chopped kalamata olives
8 oz feta, crumbled

In a large pot, heat water to boiling for the linguine.
When the water is boiling, add the linguine and cook for 10 minutes or until al dente, and drain.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, pine nuts, and tomatoes. Add black pepper, basil, and Italian seasoning to taste. Sauté for 10 minutes.
Little by little, add the spinach to the onion mixture and stir just until spinach wilts.
Add the drained linguine to the skillet and mix thoroughly. Top with the parsley, olives, and feta cheese.

4-6 Servings