Linguine with Spinach, Sun-Dried Tomatoes and Pine Nuts

Here is another very simple yet satisfying weeknight pasta dish. And yes, it's with linguine - my favourite pasta. I used Chinese spinach simply because it was wilting in the fridge. I bought it last weekend because I wanted to cook it with sambal belacan (spicy shrimp paste), but later realised I was missing some ingredients to make sambal belacan! How I wish I live near Chinatown now...

So here's my vegetarian pasta dish. Spinach happens to be one of the very few vegetables that I enjoy eating. The sun-dried tomatoes added a lot of wonderful flavours to the dish. I would suggest serving it with chili flakes!

Ingredients: Serves 3

• 220g Linguine
• 300g Chinese Spinach - washed, drained and tore into pieces
• 3/4 cup Sun-Dried Tomatoes - washed and drained
• 1 cup Extra Virgin Olive Oil (EVOO) - don't worry, you won't be adding all
• 2 tbs Fried Garlic
• 1/2 Lemon's Juice
  
• 1/2 cup Pine Nuts - toasted
• 1 spoon Knorr Chicken Powder
• 1 tsp Freshly Ground Black Pepper
• Salt

Directions:

• Soak washed sun dried tomatoes in 1 cup of EVOO for about 30 mins.
• After soaked, remove tomatoes from EVOO and chop into tiny pieces. Place chopped sun-dried tomatoes in a large mixing bowl.
• Heat up a bit of oil in a pan, add spinach and cook until wilted and dry. Place this in the same mixing bowl with chopped sun dried tomatoes.
• In a pot, cook linguine as instructed on the package. Drain.
• Place drained linguine in the mixing bowl.
• Add 2-3 tbs of EVOO that was used to soak the sun-dried tomatoes, fried garlic, lemon juice, chicken powder, black pepper and pine nuts. Toss to mix.
• Add salt to taste.

I am sending this over to Katie of Thyme for Cooking who is hosting this week's Presto Pasta Night.