Rating: 4.5 stars 4.3
656 Ratings
  • 5 star values: 349
  • 4 star values: 208
  • 3 star values: 62
  • 2 star values: 26
  • 1 star values: 11

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



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

340 calories; protein 14.7g; carbohydrates 52g; fat 8.9g; cholesterol 4.4mg; sodium 386.1mg. Full Nutrition