I made this recently when a vegetarian friend came over to dinner. It was a hot day, and so I was looking for a vegetarian pasta dish that wasn't overloaded with cheese and butter - this was exactly what I was looking for. I made it almost exactly as written, and it was wonderful: just the right amount of spice from the red pepper flakes, freshness from the spinach, richness from the sun-dried tomatoes, and cruch from the pine nuts. I used the tomatoes in oil, like many other reviewers, and it was delicious, but I think next time I might try using the dried, bulk tomatoes, since I think using the vegetable broth to rehydrate them might bring a really nice, complex flavor to the broth before it's used in the sauce. Excellent recipe!
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