Penne with Spinach and Sun-Dried Tomatoes


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Why I Love This Recipe

I LOVED this recipe. My husband even liked it - well, as a side with grilled chicken ;D

They say you can sub arugula for the spinach. They say you can add anchovy paste to the oil mixture and sub chicken broth (of course, no longer vegetarian then).


Ingredients You'll Need

1 cup sun-dried tomatoes, without oil
1/4 cup vegetable broth
1 tsp EVOO
1 Tbsp balsamic vinegar
3 medium garlic cloves, minced
16 oz. cooked garbanzo beans, drained and rinsed
2 cups spinach, chopped
6 oz. uncooked penne, cooked (I like the whole grain or Omega-3 enriched varieties)
2 Tbsp grated Parm. cheese
1/8 tsp sea salt, or to taste
1/8 tsp black pepper, or to taste


Directions

Combine tomatoes with 1 cup boiling water. Let stand about 20 minutes or until softened. Drain and chop.


In a large bowl, combine broth, oil, vinegar and garlic. Add chickpeas, spinach, penne, cheese and tomatoes.


Toss well. Season to taste and serve.


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