Penne with Spinach and Sun-Dried Tomatoes
CATEGORIES
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
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.