Spinach and Sun-Dried Tomato Pasta

I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.

You will need:

• 1 cup vegetable broth
• 12 dehydrated sun-dried tomatoes
• 1 (8 ounce) package uncooked penne pasta
• 2 tablespoons pine nuts
• 1 tablespoon olive oil
• ¼ teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 1 bunch fresh spinach, rinsed and torn into bite-size pieces
• ¼ cup grated Parmesan cheese

Instructions:

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.

Prep Time: 15 mins/Cooking Time: 25 mins/ Total Time: 40 mins

Servings: 4

Calories: 340.3