Fresh Sun Dried Tomato Penne Pasta
Some of the most satisfying pasta dishes are unbelievably simple. In this recipe, the vegetables steam and cheese melts from the heat of freshly cooked pasta, with no need for an extra sauce pot on the stove.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Main dishes, Vegetarian, Wheat, Quick & Easy, Affordable
Active time
10 minutesTotal time
30 minutesYield
4 ServingsNutrition
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Ingredients
¾ pound penne pasta, preferably whole grain
1 cup sun dried tomatoes, thinly sliced
1 cup red bell pepper, finely chopped
4 large handfuls (about 4 cups) baby spinach leaves
2 cloves fresh garlic, minced
2 tablespoons extra virgin olive oil
1 cup grated Parmigiano-Reggiano cheese
Salt and freshly cracked black pepper to taste
Instructions
- Cook the pasta according to the directions on the package, in salted water.
- Mix the sun dried tomatoes, pepper, spinach, garlic, and olive oil in a large bowl.
- Drain the pasta and add it to the bowl with the other ingredients and toss together. Add half of the Parmigiano-Reggiano and toss again. Garnish with the remaining Parmigiano-Reggiano.
Recipe and photo courtesy of Bella Sun Luci.
Nutrition
Calories: 540Total Fat: 16g
Saturated Fat: 5g
Sodium: 500mg
Carbohydrate: 79g
Fiber: 6g
Protein: 21g
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