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SPINACH AND SUN-DRIED TOMATO PASTA Recipe

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This recipe for SPINACH AND SUN-DRIED TOMATO PASTA is from Equity, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. vegetable broth
12 dehydrated sun-dried tomatoes (or julienne cut sun-dried tomatoes packed in oil)
1 (8 oz) package uncooked penne pasta
2 tbsp of pine nuts
1 tbsp. of olive oil
¼ tsp. crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite- size pieces
¼ c. grated parmesan cheese
Directions:
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 sauté the garlic 1 minutes, 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.

 

 

 

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