This is the second time that I’ve made this dish. It’s another one of those quick, “I need supper now” type of meals. It’s also a fairly light dish that’s good for those days when you just don’t feel like a heavy meal.
I stayed pretty true to the recipe with this one with the exception of increasing the spices to bump up the flavor a little. I doubled the garlic, using 2 cloves instead of just 1 and also added more red pepper flakes to taste after I mixed the pasta in with the veggies. For our tastes, I probably could have upped the garlic to 3 cloves.
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta (I always use whole-wheat pasta)
2 tablespoons pine nuts
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
1/4 cup grated Parmesan cheese
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.
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.