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Ingredients

soup - vegetable broth: 1 cup
sun-dried tomatoes: 8 oz (dehydrated)
pasta (penne): 8 oz
dried pine nuts: 2 Tbl
olive oil: 1 Tbl
red pepper flakes: 1/4 tsp
garlic: 1 clove (minced)
spinach: 1 bunch (rinsed and torn into bite-size pieces)
parmesan cheese (grated): 1/4 cup

Spinach and Sun-Dried Tomato Pasta

Credit: allrecipes.com

User rating:

  • Prep Time
    15 min
  • Cook Time
    25 min
  • Servings
    4 serving(s)

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  1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
  2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
  3. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
  4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
  5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

 

What else can I make with these ingredients?

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