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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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You can use frozen chopped spinach instead of fresh leaf spinach. Also, you can leave out the pine nuts, but it won't taste the same. Ingredients:
2 ounces minced garlic |
1 ounce olive oil |
3 ounces sun-dried tomatoes (in oil) |
1 ounce pine nuts |
10 ounces cleaned spinach leaves |
2 lbs plum tomatoes, quartered, seeded |
1 lb penne, cooked al dente |
2 ounces romano cheese |
1 ounce parmesan cheese |
1/8 teaspoon black pepper |
1/8 teaspoon salt |
Directions:
1. Heat oil in a skillet and cook pine nuts until golden brown.
2. Add spinach and garlic cook until slightly wilted.
3. Add plum tomatoes, salt, pepper, and sun-dried tomatoes.
4. Bring this to a boil for about 5 minutes.
5. Add pasta and stir until well mixed.
6. Cook until heated and add cheeses.
7. Taste and adjust seasonings and serve hot.
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