|1 PKG (375 G)||CATELLI BISTRO® LEMON PEPPER LINGUINE|
|1/4 cup (50 ml)||butter|
|3/4 lb (375 ml)||trimmed and chopped fresh spinach|
|1 cup||whipping cream|
|2 tbsp (30 ml)||toasted pine nuts (optional)|
Cook linguine according to package directions.
Heat butter; sauté onion until tender. Add red pepper and spinach; sauté until spinach is just wilted. Stir in cream; simmer 1 minute.
Toss linguine with cream mixture and season to taste with salt. Serve topped with pine nuts, if destired.
Check out our recipe for Lemon Pepper Linguine with Spinach and Red Pepper; a recipe sure to delight the entire family!