READY IN 40 mins

Spinach and Sun-Dried Tomato Pasta

Read Reviews (317)

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

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 06, 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.

—Deutchgirl

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Most Helpful Critical Review

Jan 10, 2011

Bleh. Maybe it's just because I don't LOVE sundried tomatoes (I like them ok) but I did not like this recipe. It needed more of a sauce or more seasoning or something. My husband didn't like it either and he likes tomatoes more than I do.

—sschmidt

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448 Ratings

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Apr 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.

—TRACY K

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Jan 07, 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.

—4CTumbleweed

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May 13, 2009

This recipe is great as written but if you have a little extra time I'd reccommend soaking the sun dried toms. in redwine and chicken broth and throw in roasted minced garlic to the broth & wine- very aromatic!Leave them in about 1 hour. Also this recipe converts nicely in to a great dolled up version of Meditarrean Cous Cous dish. Just sub-in Cous Cous in place of the Penne.

—anythingonce

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May 14, 2009

Ok...this was just plain AWESOME!!!! I made one addition...MUSHROOMS!!!!!!!!!!!! This dish was just screaming for them! Otherwise, did not alter anything...yum...yum..yum...YUM!!!!!! Kudos to Madball! Thanks!

—Gitano

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Mar 30, 2008

This was really really good. I didnt have penne so i used angel hair, and i also used the sundried tomatoes in oil. I sauted 4 cloves of garlic in a little oil, added spinach and tomatoes, and about 1 1/2 cups of the starch water from the pasta and 1/2 tsp of chicken broth seasoning. It was GOOOOOD! i personally used a little more sundried tomatoes because i love them, i couldnt stop munchin on this after dinner it was soo good topped with an italian cheese blend! thank you~

—wifeyluvs2cook

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May 25, 2006

I can't wait to make this again with penne. I used ditalini b/c I had it on hand. Also I used chicken broth (well actually bouillon mixed with water b/c that's all I had…shhh) - just popped it in the microwave for 2 minutes then let sit w/tomatoes for 15. I added an extra clove of garlic, but next time I won't and only had 1/2 a bag of baby spinach, but could have used a whole bag. Didn't have pine nuts but I’m sure it would be perfect with them. Topped with gruyere and parmesan - DELICIOUS!!!

—Nikki

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Nutrition

Calories
340 kcal
17%

Carbohydrates
52 g
17%

Cholesterol
4 mg
1%

Fat
8.9 g
14%

Fiber
6.1 g
24%

Protein
14.7 g
29%

Sodium
386 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach and Sun-Dried Tomato Pasta

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 340
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 2g 10 %
Cholesterol 4mg 1 %
Sodium 386mg 15 %
** Potassium 780mg 22 %
Total Carbohydrates 52g 17 %
Dietary Fiber 6.1g 24 %
Protein 14.7g 29 %
Sugars 4g
Vitamin A 111 %
Vitamin C 39 %
Calcium 20 %
Iron 52 %
** Thiamin 36 %
** Niacin 53 %
** Vitamin B6 17 %
** Magnesium 42 %
** Folate 139 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.