Spinach and Sun-Dried Tomato Pasta Recipe - Allrecipes.com
Spinach and Sun-Dried Tomato Pasta Recipe
  • READY IN 40 mins

Spinach and Sun-Dried Tomato Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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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.

 
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.

 
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.

 
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.

 
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.

 
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!

 
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~

 
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!!!

 

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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.

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About the Cook

MADBALL
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