Photo of Penne with spinach and sun-dried tomatoes by WW

Penne with spinach and sun-dried tomatoes

6 - 9
PersonalPoints™ 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(s), extra-virgin

Balsamic vinegar

1 tbsp(s)

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(s)

Table salt

tsp(s), 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.