When I needed to use up some sun-dried tomatoes, I made this straightforward pasta dish in the style of Sicily.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 386 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious. Will make again! Easy enough to prepare. I used two or three garlic gloves, fat free chicken broth with sun dried tomatoes in olive oil. With fresh spinach. I topped mine with Parmesan cheese, pumpkin seeds and sliced Kalamata olives. So good! Definitely making this again!
This recipe was pretty decent. I love pasta, so keep that in mind. I found out I like pine nuts from this recipe, but as I continued to eat it, the taste became very pine nut-heavy and I didn’t end up finishing all of it.
Excellent base recipe and reading other reviews, I made some adjustments. I rarely review a recipe I’ve changed but as the changes were relatively minor, I’ve gone ahead. I added sauted mushrooms, sliced onion and slivered (instead of minced) garlic. I used jarred sun-dried tomatoes and cooked onion, mushrooms and garlic in oil from the jar on med-hi heat. I didn’t use broth but added 1/2 cup white wine when vegs were sauteed and allowed it to reduce. I reduced heat to med then added the tomatoes and heated through. I added 1/2 cup pasta water then spinach and stirred until spinach was wilted. Drained the pasta and added to skillet. Tossed it together and allowed pasta to absorb some of the liquid. Whole family loved it. Thanks for the great base recipe!
I put in chicken and used chicken broth instead of veggie broth.
Delicious! I pretty much followed the recipe. I believe the only thing I changed was adding some fresh squeezed lemon juice at the end which some one else suggested. this is restaurant quality!
I was pleasantly surprised with this recipe. I omitted the pine nuts because I can’t eat them, doubled the garlic and used sun-dried tomatoes in oil. A nice, light dish!
As-written, I rate it 4 stars. With Missteree’s changes I’d give it 5!
I made the recipe as stated. Very good, slightly salty maybe due to the sundried tomatoes used. Will make again.
This was terrific! I added the vegetable broth even though my SDT’s didn’t need it, along with some pesto that I had on hand. This totally added to the flavor that others said was lacking. Along with that I sliced in Davio’s delicious chicken Italian sausages! A green salad with big chunks of Reggiani Parmesan cheese Yum! I’m only giving it 4 * because of the additions I made that changed the original recipe.
Very good.
Very good.
This was an easy recipe to make, but just kind of basic, no “wow” factor. I probably won’t rush to make it again.
I really loved this recipe. It is very simple and have base ingredients but gives satisfying taste. Thanks for sharing
I made this and followed Missteree’s suggestions – delicious!!! I could easily serve this to company with a freshly baked baguette and a simple salad. Yum!
I added mushrooms and a little sea salt. It had lots of flavor and took little time to make.
This is a solid go-to recipe for a weeknight in my house. Great flavor with the sun-dried tomatoes and pine nuts and so easy to make!
1- don’t use the broth. do NOT pre-cook baby spinach or the tomato. 2-Boil your penne to al dente. 3- saute garlic, onion, & red pepper flakes. After that, toss ALL ingredients together .5- add fresh lemon juice and extra olive oil. Options: add shredded parmesan/add grilled shrimp.
Very nice-will make again!
I made this recipe as directed, but added chicken to it. It was absolutely delicious! I will definitely be making this again.
This was okay, but lacked flavor. Although, I did not add much red pepper flakes.
The recipe was pretty good. I loved the kick the red pepper gave the pasta, and since I used fresh tomatoes, the pepper really soaked into the tomatoes further improving the flavor! However, in order to serve my family of four, I had to double the recipe. Other than that, this recipe was very good.