Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.46 Kcal (714 kJ) | ||
| Calories from fat | 88.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 15% | |
|---|---|---|---|
| Cholesterol | 6.12mg | 2% | |
| Sodium | 494.48mg | 21% | |
| Potassium | 812.91mg | 17% | |
| Total Carbs | 15.29g | 5% | |
| Sugars | 3.9g | 16% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 7.92g | 16% | |
| Vitamin C | 27.9mg | 46% | |
| Iron | 4mg | 22% | |
| Calcium | 170.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 97.68 Kcal (409 kJ) | ||
| Calories from fat | 50.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.66g | 15% | |
|---|---|---|---|
| Cholesterol | 3.5mg | 2% | |
| Sodium | 283.36mg | 21% | |
| Potassium | 465.84mg | 17% | |
| Total Carbs | 8.76g | 5% | |
| Sugars | 2.23g | 16% | |
| Dietary Fiber | 2.01g | 14% | |
| Protein | 4.54g | 16% | |
| Vitamin C | 16mg | 46% | |
| Iron | 2.3mg | 22% | |
| Calcium | 97.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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