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Spinach and Sun-Dried Tomato Pasta

Spinach and Sun-Dried Tomato Pasta

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MADBALL

I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Deutchgirl
231
2/6/2007

Really easy and very tasty! Few changes: used chicken broth, oil packed tomatoes, doubled the garlic and pepper flakes, and added about a tbsp of fresh basil. Will make again.

TRACY K
128
4/13/2006

One of my favorites ... very simple to prepare and tasty! I omit the pine nuts as a personal preference, substitute dehydrated tomatoes with julienne cut sun-dried tomatoes packed in oil, no need to presoak them and adds great texture and flavor, and drizzle additional olive oil as the final step to moisten the pasta a bit. Serve with garlic bread and a glass of wine ... sophisticated simplicity. Prepare to impress! Photo available on my profile page.

4CTumbleweed
83
1/7/2008

Very good, very simple. I added some artichoke hearts and a little salt to taste. Toast the pine nuts and use 1 Tbsp per serving. As others have said, I would add a lot more spinach. Thanks, one of the quickies for my recipe box. I may add some chicken next time.