National Pasta Day: Spinach and Sundried Tomato

  • 1 cup chicken stock

  • 15 dehydrated sun-dried tomatoes

  • 1 (8 ounce) package uncooked penne pasta (Whole Wheat)

  • 4 tablespoons pine nut

  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 3 clove garlic, minced

  • 1 bunch fresh spinach, rinsed and torn into bite-size pieces

  • 1/2 cup grated Parmesan cheese

Preparation

  1. 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.
  2. 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.
  3. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
  4. 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.
  5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.
  6.  *I also like to add some Prawns…

Bon Appetit!! Cindy- Bucket List Coach

 

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