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
- 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.
Total Fat: 16g
Saturated Fat: 5g