High-Fiber Recipes: Spinach and Sun-Dried Tomato Pasta

1 cup vegetable broth12 dehydrated sun-dried tomatoes1 (8 ounce) package uncooked penne pasta2 tablespoons pine nuts1 tablespoon olive oil1/4 teaspoon crushed red pepper flakes1 clove garlic, minced1 bunch fresh spinach, rinsed and torn into bite-size pieces1/4 cup grated Parmesan cheeseIn a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop. 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. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted. 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 and pine nuts. Serve with Parmesan cheese. Amount Per Serving  Calories: 319 | Total Fat: 7.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Spinach and Sun-Dried Tomato Pasta

Servings Per Recipe: 4

Amount Per Serving

Calories: 319

Total Fat: 7.5gCholesterol: 0mgSodium: 310mgTotal Carbs: 51.7g    Dietary Fiber: 6.1gProtein: 12.8g VIEW DETAILED NUTRITION
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