Penne With Sun-Dried Tomatoes

  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Servings: 4
  • About This Recipe

    “This is my adopted recipe, I haven’t made it yet.”

    Ingredients

  • 1/2 lb penne or 1/2 lbother pastas
  • 8cupswater
  • 1cupsun-dried tomato, chopped( about 20-25)
  • 4garlic cloves, minced
  • 1 (10ounce) boxes frozen chopped spinach, partly thawed
  • 1/3 cupwater
  • sea salt
  • pepper
  • Directions

  • Cook pasta in boiling water for 10 minutes and drain.
  • In a large non-stick frying pan, saute the remaining ingredients over medium heat for 10 minutes.
  • Toss pasta with the tomato, garlic, and spinach mixture.
  • Serve warm.
  • Reviews

  • “Nice enough, but a bit on the dry side. Tossing the cooked pasta with even one teaspoon of butter or olive oil would’ve helped, without adding on too many fat calories. A few herbs like basil, oregano and parsley would make this much more flavourful.”

  • “I make a dish similar to this quite often. I usually use fresh spinach and add toasted pine nuts, the pine nuts taste SOOO good with the sundried tomatoes, I highly recommend adding them.”

  • “Excellent!I used fresh spinach and noodles.”

  • “I loved this! I added some red pepper flakes and pine nuts as suggested by other reviewers. Delish! Made for ZWT4 for the Tastebud Tickling Travellers.”

  • “Very good. I agree with other reviewers that maybe some red pepper flakes and/or pine nuts would be a nice addition to this dish. Simple and tasty. Thanks Dreamgodess Made for ZWT4.”

  • “I loved this recipe!As I was boiling the water for the penne pasta, I added a cube of vegetable bouillon and a bay leaf.It made the noodles very flavorful.I then took the leftover stock and used that as the 1/3 cup of water for the sundried tomato mixture.”

  • “I saw this and thought it sounded very good.Once I got into the cooking process I felt that the recipe would be lacking in flavor.I will leave my comments on what I did to up the flavor.The pasta was a gluten free penne which was reduced to 2 servings with the other ingredients remaining the same.A little olive oil was warmed in a skillet and chopped onion added with the garlic.The sun dried tomatoes was added to the pan after the onions had wilted and in place of water chicken stock was used.I didn’t measure the stock but I’m pretty sure it took more than what the recipe called for. The frozen spinach was squeezed dry.Using Rachel Ray’s suggestion, some freshly grated nutmeg was added with the spinach along with a touch of red pepper flakes. About 1/3 cup of starchy pasta water was added to the sauce along with the cooked pasta.Recommendations of other reviewers contributed to the dish being topped off with grated parmesan cheese and sprinkled with toasted pine nuts.Made for Vivacious Violets and ZWT 7.”

  • “This was good, but it didn’t quite knock our socks off. We all felt something was missing, so I tossed in some feta cheese and that seemed to do the trick. Red pepper flakes or pinenuts might also go well in this. Overall this is an easy, delicious dish. The colors of the spinach and tomatoes make a nice presentation. I used whole wheat spiral pasta. I am going to keep this recipe around it is delicious and the possibilities are endless. Thanks for posting.”

  • “This was really good – although i think i’d like to use more spinach next time (i used fresh).My boyfriend had 3 helpings!”

  • “I make something like this only I add 1 cup of chicken broth, not as much sun-dried tomatoes and I add fresh basil – it is so good and easy.”

  • “This was great. I added a little bit of balsamic vinegarette to give it a little kick. I would have also been great with a little canned tuna added. Will definitely have this one again!”

  • “Overall it was good. The Sundried Tomatoes and Garlic added some flavor but there seemed to be something missing.”

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