Spinach and Sun-Dried Tomato Pasta

Spinach and Sun-Dried Tomato Pasta

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
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 1 bunch fresh spinach, rinsed and torn into bite-size pieces
  • 1/4 cup grated Parmesan cheese

Instructions

  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.
Get the best recipes in your mail!
Upload photos of your cooking!
Save recipes to your Recipe Box
Create shopping lists from recipe pages