I love the classic flavor of this pasta dish. Not only is it simple, but you can easily tailor the recipe without compromising the taste. Have leftover vegetables that you want to get rid of? Throw them in. Do you need to eat meat in order to consider it dinner? Add some diced chicken breast.
What you need:
8 oz. pasta (I used whole wheat penne); 1 bunch fresh spinach, rinsed and torn into bite-size pieces
2 Tbsp. Pine nuts
12 dehydrated sun-dried tomatoes; 1 cup vegetable broth; 1 Tbsp. olive oil; 1/4 Tsp. crushed red pepper (I doubled up to 1/2 Tsp.); 1 clove minced garlic; 1/4 cup grated Parmesan cheese
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
The original recipe can be found on allrecipes.com, click here.
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