Personal Note: I bet you’re wondering, where’s the pasta? I think a lot of people have some sort of pasta dish at least once a week. And technically we do too, it’s just more Asian inspired, I blame SmithCale (he’s a fabulous scapegoat). It wasn’t too long in my history where I would never have thought of having a noodle without bathing it in marinara sauce, which is still a long-time friend of mine (I miss you, friend, I’ll see you Friday). I have evolved a bit and instead of sauce, I’m ok with a sun-dried tomato.
Plan of Attack:
1. Re-hydrate sun-dried tomatoes
2. Cook pasta
3. Toast pine nuts
4. Combine together
Ingredients for 2:
½ C veggie broth
6 dehydrated sun-dried tomatoes (NOT packed in olive oil)
½ + ¼ C whole wheat penne, cooked to the package directions
1 Tbsp pine nuts
½ Tbsp olive oil
1/8 tsp crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-sized pieces
1/8 C grated Parmesan cheese
Instructions:
- In a small saucepan bring the broth to a boil. Remove from heat and add the sun-dried tomatoes and allow reabsorbing for 15 minutes. After the tomatoes have softened, remove the tomatoes while saving the broth. Roughly chop; set aside.
- Heat a nonstick skillet to medium-high heat, add pine nuts and lightly toast for 2-3 minutes, remove from pan and set aside
- In the same toasting skillet, heat olive oil. Add garlic and crushed red pepper flakes; sauté 1 minute
- Mix in the spinach and cook until almost wilted, about 2-3 minutes. Pour in the broth used for the tomatoes along with the chopped sun-dried tomatoes and continue cooking for 2 minutes
- Either in the same skillet or in a bowl, mix spinach mixture with pasta. Top with toasted pine nuts and parmesan cheese. (I forgot the pine nuts, and didn’t notice until after we had eaten… I was sad)
- Enjoy!
Nutritional Info:
319 calories
7.5g total fat
51.7g carbohydrates
12.8g protein
6.1g fiber
0mg cholesterol
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