Penne with Spinach and Sun-Dried Tomatoes
- Total Time
For a peppery bite, substitute arugula for the spinach. And to really turn up the flavor, add a tablespoon of anchovy paste to the oil mixture.
sun-dried tomatoes (without oil)1 cup(s)
canned chicken broth¼ cup(s), or vegetable broth
olive oil1 tsp, extra-virgin
balsamic vinegar1 Tbsp
garlic clove(s)3 clove(s), medium, minced
cooked garbanzo beans16 oz, drained and rinsed
fresh spinach2 cup(s), chopped
uncooked penne6 oz, cooked
grated Parmesan cheese2 Tbsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, 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.