1 lb. fresh spinach
1/2 c. pine nuts
2-3 tbsp. olive oil
2-3 tbsp. shallots, chopped
Pinch of dried dill
Dash of red pepper flakes
Grated Romano cheese
2-3 servings cooked thin spaghetti or sm. linguine
Optionals: Shrimp - peeled and deveined, scallops

Wash and destem spinach. Set aside to drain. If you use frozen spinach, use 2 boxes, thaw, squeeze dry and save the water.

Toast pine nuts in a dry frying pan, shake often to a golden brown. Stop before they spot burn. Set aside.

Heat oil in skillet over medium-hot fire. When hot add shallots, saute for a couple of minutes. Add spinach, keep tossing until spinach collapses. Add dill, stir. Add pepper flakes. Reduce heat. Add a little water or white wine. Add pasta, toss. Add cheese, toss. Add pine nuts.

(To make main dish, add seafood and you will also need more liquid.) Serve as a side or as a light meal.