Penne with spinach and sun-dried tomatoes
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
For a peppery bite, substitute arugula for the spinach. And to really turn up the flavour, add a tablespoon of anchovy paste to the oil mixture.
Ingredients
Sun-dried tomatoes (without oil)
1 cup(s)
Chicken broth
¼ cup(s)
Olive oil
1 tsp(s), extra-virgin
Balsamic vinegar
1 tbsp(s)
Garlic
3 clove(s), large, minced
Cooked chickpeas (garbanzo beans)
16 oz, drained and rinsed
Fresh spinach
2 cup(s), chopped
Uncooked penne
6 oz, cooked and kept hot
Grated Parmesan cheese
2 tbsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Instructions
1
Combine tomatoes with 1 cup boiling water. Let stand about 20 minutes or until softened. Drain and chop.
2
In a large bowl, combine broth, oil, vinegar and garlic. Add chickpeas, spinach, penne, cheese and tomatoes.
3
Toss well. Season to taste and serve.
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