Penne with spinach and sun-dried tomatoes
Sun-dried tomatoes (without oil)
Canned chicken broth
1 tsp(s), extra-virgin
3 clove(s), large, minced
Cooked garbanzo beans
16 oz, drained and rinsed
2 cup(s), chopped
6 oz, cooked and kept hot
Grated Parmesan cheese
⅛ tsp(s), or to taste
⅛ pinch, or to taste
- Combine tomatoes with 1 cup boiling water. Let stand about 20 minutes or until softened. Drain and chop.
- In a large bowl, combine broth, oil, vinegar and garlic. Add chickpeas, spinach, penne, cheese and tomatoes.
- Toss well. Season to taste and serve.