Recipe: Catalan Spinach and Pasta

CATALAN SPINACH AND PASTA

16 ounces uncooked rotelle pasta
2 cups water
20 ounces fresh spinach, stems removed
2/3 cup raisins, divided
2 teaspoons olive oil
4 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
6 tablespoons pine nuts

Cook pasta according to package directions, omitting salt. Drain; set aside.

Bring water to a boil in large saucepan over high heat. Add spinach; cook, covered, 3 minutes or until spinach leaves start to wilt. Remove from heat.

Stir in 5 tablespoons raisins, oil, vinegar, salt, pepper and garlic. Place in food processor or blender; process until smooth.

Stir into cooked pasta. Add remaining raisins and sprinkle with pine nuts.

Makes 6 servings