6

Penne with Spinach and Sun-Dried Tomatoes

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 flavor, 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), or vegetable broth

olive oil

1 tsp, extra-virgin

balsamic vinegar

1 Tbsp

garlic clove(s)

3 medium clove(s), minced

cooked garbanzo beans

16 oz, drained and rinsed

fresh spinach

2 cup(s), chopped

uncooked penne

6 oz, cooked

grated Parmesan cheese

2 Tbsp

table salt

tsp, or to taste

black pepper

tsp, 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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