[1]The earthiness of the spinach and the WOW flavor of the sun dried tomatoes really combine to make this a memorable pasta dish. This is a special one, for sure !
[2]4 servings
321 calories per serving
1 c chicken broth
12 dehydrated sun dried tomatoes
8 oz. FiberGourmet [3] penne
2 T pine nuts, toasted
1 T oil
1/4t red pepper flakes
1 clove garlic, minced
4 c baby spinach, chopped
1/2 c grated Parmesan cheese
Salt and pepper to taste
To toast nuts, place in a hot skillet and sauté for a few minutes until toasty brown and aromatic then set them aside. Bring the broth to a boil then add the tomatoes and let soak for 15 minutes to rehydrate them. Keep the broth and remove the tomatoes and chop coarsely. Cook pasta according to package instructions. Heat oil in a skillet and add oil and red pepper and garlic and sauté for 1 minute. Add the spinach, salt and pepper and cook 3 minutes then add the broth and tomatoes and cook 2 minutes. Pour broth mix over pasta and sprinkle with ¼ c cheese. Mix well. Plate and top with pine nuts and sprinkle with the rest of the cheese.
[4] [1]