Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 340
- Carbohydrate: 52g
- Fat: 9g
- Fiber: 6g
- Protein: 15g
- Sugar: 4g
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