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Spinach and Sun-Dried Tomato Pasta

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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
  • Above are the original ingredients to this recipe. I also add black olives and shrimp to mine.

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 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.

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. (I add the black olives and shrimp last).

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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