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 caloriescarbohydrate: 52 gcholesterol: 4.4 mgfat: 8.9 gfiber: 6.1 gprotein: 14.7 gsaturatedFat: 2 gservingSize: -sodium: 386.1 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Sun-Dried Tomato Pasta
Directions
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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.
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.
Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
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.
In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.