Spinach and Sun-Dried Tomato Pasta

1. 1

   Bring the broth to a boil in a small saucepan. Remove from heat, add the sun-dried tomatoes, and let them soak until softened, about 15 minutes. Drain, reserving the broth. Coarsely chop the sun-dried tomatoes and set aside.

2. 2

   Bring a large pot of lightly salted water to a boil. Add the penne and cook, stirring occasionally, until tender yet slightly firm, 9 to 12 minutes. Drain.

3. 3

   Cook and stir the pine nuts in a skillet over medium heat until lightly toasted. Transfer to a bowl and set aside.

4. 4

   Heat the olive oil and pepper flakes in the same skillet over medium heat; add the garlic and cook until tender, about 1 minute. Add the spinach and cook until almost wilted. Add the reserved broth and sun-dried tomatoes; cook and stir until heated through, about 2 minutes.

5. 5

   Toss the penne, spinach mixture, and pine nuts together in a large bowl. Serve with Parmesan cheese.

• Calories 330.36 kcal Moderate
• Protein 15.62 g Good Source
• Carbs 49.15 g Moderate
• Total Fat 9.46 g Moderate
• Saturated Fat 1.9 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 5.46 mg Low Source
• Sodium 449.01 mg Moderate
• Fiber 7.8 g Good Source
• Sugar 8.12 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 198.59 mg Moderate
• Iron 4.26 mg Good Source
• Potassium 1021.29 mg Good Source
• Vitamin A 1125.32 mcg_rae Good Source
• Vitamin C 16.59 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Wheat 🌾
• Gluten