Spinach and Sun-Dried Tomato Pasta

By sunitagt

** Calories 319
** Calories from Fat 67

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% Daily Value *
** Total Fat 7.5g 12 %
** Saturated Fat 1.1g 6 %
** Cholesterol 0mg 0 %
** Sodium 310mg 12 %
** Potassium 774mg 22 %
** Total Carbohydrates 51.7g 17 %
** Dietary Fiber 6.1g 24 %
** Protein 12.8g 26 %
** Sugars 4g
** Vitamin A 111 %
** Vitamin C 39 %
** Calcium 14 %
** Iron 52 %
** Thiamin 35 %
** Niacin 49 %
** Vitamin B6 17 %
** Magnesium 41 %
** Folate 138 %

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

Preparation

Step 1

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.