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SPINACH AND SUN-DRIED TOMATO PASTA Recipe

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This recipe for SPINACH AND SUN-DRIED TOMATO PASTA, by , is from Equity, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Reynolds
Added: Tuesday, September 25, 2007

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
╝ tsp. crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite- size pieces
╝ 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 sautÚ 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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