Penne with Spinach and Sun-Dried Tomatoes
  • 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
  1. Combine tomatoes with 1 cup boiling water. Let stand about 20 minutes or until softened. Drain and chop.
  2. In a large bowl, combine broth, oil, vinegar and garlic. Add chickpeas, spinach, penne, cheese and tomatoes.
  3. Toss well. Season to taste and serve.
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).