Spinach, pine nut and sun-dried tomato pasta

    (614)
    40 min

    I created this simple Italian-style pasta dish one day when trying to use up some sun-dried tomatoes that I had.


    521 people made this

    Ingredients
    Serves: 4 

    • 225ml (8 fl oz) vegetable stock
    • 12 dehydrated sun-dried tomatoes
    • 1/2 (500g) packet penne pasta
    • 2 tablespoons pine nuts
    • 1 tablespoon olive oil
    • 1/4 teaspoon dried crushed chillies
    • 1 clove garlic, minced
    • 1 bunch fresh spinach, rinsed and torn
    • freshly grated Parmesan cheese to serve

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a small saucepan, bring the stock to the boil. Remove from heat. Place the sun-dried tomatoes in the stock 15 minutes, or until softened. Drain, reserving stock, and coarsely chop.
    2. Cook penne according to packet instructions; drain.
    3. Place the pine nuts in a dry frying pan over medium heat. Cook and stir until lightly toasted.
    4. Heat the olive oil and chillies in a frying pan over medium heat, and sauté the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved stock, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
    5. In a large bowl, toss the cooked penne with the spinach and tomato mixture and toasted pine nuts. Serve with freshly grated Parmesan.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (614)

    Reviews in English (427)

    by
    0

    I LIKED THIS TASTY DISH! Easy to make, I added some dried basil. I did not put pine nuts in it, instead of parmasan cheese put some vegan yeast flakes instead. WILL MAKE AGAIN! THANKS  -  22 May 2017

    by
    244

    Really easy and very tasty! Few changes: used chicken broth, oil packed tomatoes, doubled the garlic and pepper flakes, and added about a tbsp of fresh basil. Will make again.  -  06 Feb 2007  (Review from Allrecipes US | Canada)

    by
    201

    Lacking depth as is. If you want to make this dish taste like fine restaurant quality, do not reconstitute the sd tomatoes. Eliminate the broth altogether. Boil your penne to al dente. Then saute your garlic, onion, & red pepper flakes. After that, toss ALL ingredients together (do NOT pre-wilt the baby spinach, add it raw), and add in FRESH LEMON JUICE ("that extra something") and enough olive oil to very lightly coat, and maybe some cooked shrimp for a main course. It is also good with toasted walnuts if you don't want to spring on pine nuts. Sprinkle with FRESH shredded, not grated, parm or none at all. It will make the flavors pop instead of melting in or tasting powdery. This is how I made it for a dinner special as a restaurant cook and it was my most requested dish.  -  05 Feb 2014  (Review from Allrecipes US | Canada)

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