Lemon Linguine with Spinach and Sundried Tomatoes

• 3 whole Handfuls Of Fresh Spinach Leaves
• 9 ounces, weight Linguine Pasta
• 1/4 cups Olive Oil
• 1/4 cups Shallots, Minced
• 1/4 cups Sun-dried Tomatoes, Drained
• 4 cloves Garlic, Minced
• 1/4 cups Lemon Juice (I Use Slightly Less Than This)
• Salt And Pepper
• 13 cups Toasted Pine Nuts (See Note Below)

1. Note: To toast the pine nuts, heat a skillet to medium heat with no oil or spray.
2. Place pine nuts in the skillet and stir/toss constantly until browned.
3. Remove from the pan immediately.
4. Place spinach in a large bowl.
5. Bring a large pot of water to a boil.
6. Boil noodles until al dente.
7. Heat olive oil in a saute pan on medium-high.
8. Add shallots, sundried tomatoes and garlic to the pan and saute for 1 minute, stirring.
9. Add lemon juice, salt and pepper to taste and continue to heat until thoroughly warmed.
10. When pasta is cooked, strain using a colander and add to the bowl of spinach.
11. Pour in the contents of the saute pan and stir well.
12. Add the pine nuts.
13. Stir and serve with freshly grated parmesan cheese on top.

handfuls of fresh spinach leaves, weight linguine, olive oil, shallots, tomatoes, garlic, lemon juice, salt

Taken from tastykitchen.com/recipes/main-courses/lemon-linguine-with-spinach-and-sundried-tomatoes/ (may not work)