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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 340 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.

Step 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.

Step 5

In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.