Pasta alla Toscana

"I just love to cook and this is a combination of ingredients that I love in pasta. It's not my mother's recipe. Bon apetite." Lynn Specter This recipe is typical of Tuscan cuisine.

• 1 package bow tie pasta, cooked according to package direction
• 4 tablespoon unsalted butter
• 1/2 cup pignoli nuts
• 2 large cloves garlic, minced
• 1 vidalia onion, thinly sliced
• 1/2 cup white wine
• 8 ounces spinach, washed and dried (1 package)
• 1/4 cup lemon juice
• 1 pound fresh or frozen large shrimp. If fresh cleaned and deveined. If frozen, thawed
• Salt & freshly milled pepper to taste
• 3/4 - 1 cup freshly grated pecorino romano cheese

METHOD

Melt butter in large skillet, sauté pignoli nuts until just brown and add garlic and onion and cook until onion is slightly caramelized.

Add wine.

Add spinach to skillet, which has been washed and dried. When spinach cooks down, add 1/4 cup lemon juice and shrimp and cook for 5 minutes (shrimp will be pink in color).

Add cooked and drained bow tie pasta to skillet and thoroughly mix until all ingredients are well blended. Season with salt and pepper to taste.

Serve with fresh grated cheese.

Serves: 4- 6

Contributor: Lynn Specter

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