1 bunch fresh spinach, rinsed and torn into bite-size pieces
1/4 cup grated Parmesan cheese
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.
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