About this recipe:I created this simple Italian-style pasta dish one day when trying to use up some sun-dried tomatoes that I had.
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
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Method Prep:15min › Cook:25min › Ready in:40min
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.
Cook penne according to packet instructions; drain.
Place the pine nuts in a dry frying pan over medium heat. Cook and stir until lightly toasted.
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.
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 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.