Time 40m Yield 4 Number Of Ingredients 9 Steps:
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.
Time 30m Yield 2 servings Number Of Ingredients 9 Steps:
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the sun-dried tomatoes and lemon juice and cook for 1-2 minutes, until fragrant. Add the tuna, salt, and pepper, and mix until thoroughly combined. Add the pasta and spinach and cook for about 1 minute, until spinach starts to wilt. Remove the pasta from the heat and serve. Enjoy!
More about “spinach and sun dried tomato pasta recipes”
Time 30m Yield 2 Number Of Ingredients 11 Steps:
Over medium-high heat, saute garlic in some oil until fragrant. Add the sun-dried tomatoes and saute for 2 minutes. Pour in the pasta water and simmer for 1 minute. Reduce heat to medium-low and pour in heavy cream. Add in 1/2 cup freshly grated Parmesan cheese, stirring to mix until the cheese melts into the sauce. Toss in basil, Italian seasoning, and baby spinach and simmer gently until the spinach has cooked down. Season with salt and pepper to taste. Add the pasta into the sauce and toss to combine. Top with remaining Parmesan cheese. Dish and serve hot. Enjoy!
