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
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.
Ingredients
1 clove garlic, minced
1 tablespoon olive oil
¼ cup grated Parmesan cheese
¼ teaspoon crushed red pepper flakes
1 cup vegetable broth
2 tablespoons pine nuts
1 bunch fresh spinach, rinsed and torn into bite-size pieces
