Spinach and Sun-Dried Tomato Pasta

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Sun-dried tomatoes

  Packed in oil, drained

  12 piece or 36g

• Penne, 100% Durum Wheat

  Pasta - Coles

  500g

• Pine nuts

  Nuts, dried

  2 tbsp or 17g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Garlic

  Raw

  1 clove or 3g

• Baby Spinach

  Dole

  120g

• Parmesan cheese

  Grated

  ¼ cup or 25g

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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