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

Penne with spinach and sun-dried tomatoes

Total Time
35 min
15 min
20 min
This delicious, easy, gorgeous-looking pasta recipe can be ready in just 35 minutes. It features softened sun-dried tomatoes that you let sit in boiling water. Otherwise, all you have to do is stir chicken broth, olive oil, balsamic vinegar, and minced garlic in a bowl. Add the beans, fresh spinach, pasta, and freshly grated Parmesan, toss it all together, and dinner is served. Not only is this recipe extremely low-maintenance, it's also very versatile. For a peppery bite, substitute arugula for the spinach, or use kale or another hearty green. And to really turn up the flavor, add a tablespoon or two of anchovy paste to the oil mixture. You can also try butter beans or white lima beans instead of the chickpeas.


Sun-dried tomatoes (without oil)

1 cup(s)

Canned chicken broth

¼ cup(s), or vegetable broth

Olive oil

1 tsp, extra-virgin

Balsamic vinegar

1 Tbsp


3 medium clove(s), minced

Cooked garbanzo beans

16 oz, drained and rinsed

Fresh spinach

2 cup(s), chopped

Uncooked penne pasta

6 oz, cooked

Grated Parmesan cheese

2 Tbsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  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.