Photo of Penne with Spinach and Sun-Dried Tomatoes by WW

Penne with Spinach and Sun-Dried Tomatoes

11
6
6
SmartPoints® value per serving
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)

canned chicken broth

¼ cup(s)

olive oil

1 tsp, extra-virgin

balsamic vinegar

1 Tbsp

garlic clove(s)

3 clove(s), medium, minced

cooked 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

table salt

tsp, or to taste

black pepper

pinch, 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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