Spinach and Sun-Dried Tomato Pasta recipe

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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
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
¼ cup grated Parmesan cheese

Nutrition Info

340.3 calories
carbohydrate: 52 g
cholesterol: 4.4 mg
fat: 8.9 g
fiber: 6.1 g
protein: 14.7 g
saturatedFat: 2 g
servingSize: -
sodium: 386.1 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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