Spinach and Sun-Dried Tomato Pasta |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes. 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 |
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.
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