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Tuesday, August 4, 2020
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Recipe details
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Spinach and Sun-Dried Tomato Pasta
 
Category: Italian and Pasta Dishes
Contributed by: View Staff
 

Ingredients
1 C. vegetable broth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
2 Tbs. pine nuts
1 Tbs. olive oil
¼ tsp. crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bit-size pieces
¼ c. grated Parmesan cheese

Directions
In a sauce pan, 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 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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The Greenhorn Valley View is a weekly newspaper serving the communities of the Greenhorn Valley in Southern Colorado,
including Colorado City, Rye, San Isabel, Beulah and Hatchet Ranch.

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