INGREDIENTS
- 1 cup chicken broth
- 12 sun-dried tomatoes
- 1 (8 ounce) package uncooked penne pasta
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1 bunch fresh spinach, rinsed and torn into bite-size pieces
- 1/4 cup grated Parmesan cheese
DIRECTIONS
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
- Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
- In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese.
I added chicken also. I heard sausage was good, but I don't like sausage. I also added basil and garlic while cooking the chicken. To make it more "saucy" I nixed the broth in place for melted cream cheese.
