Spinach and Sun-Dried Tomato Pasta

          

I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.

Original recipe makes 4 servings

Ingredients

1 cup vegetable broth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
2 tablespoons pine nuts
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
1/4 cup grated Parmesan cheese

  • PREP

    15 mins

  • COOK

    25 mins

  • READY IN

    40 mins

Directions

  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.

Nutrition

Calories: 340 kcal
Carbohydrates: 52 g
Cholesterol: 4 mg
Fat: 8.9 g
Fiber: 6.1 g
Protein: 14.7 g
Sodium: 386 mg

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