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Penne with Spinach and Sun-Dried Tomatoes


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


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.


Pairs Well With


Notes

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).

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