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Spinach and Sun-Dried Tomato Pasta
Prep time: 15 min
| Ingredients |
1 cup vegetable broth
12 sun-dried tomatoes (dehydrated sun dried)
8 ozs penne pasta (uncooked)
2 tbsps pine nuts
1 tbsp olive oil
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14 tsp red pepper flakes (crushed)
1 clove garlic cloves (minced)
1 bunch spinach (fresh, rinsed and torn into bite size pieces)
14 cup grated parmesan cheese
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. |
