Rating
0
Average: 0 (0 votes)
Active time
10 minutes
Total time
30 minutes
Yield
4 Servings
Nutritioni
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
  1. Cook the pasta according to the directions on the package, in salted water.
  2. Mix the sun dried tomatoes, pepper, spinach, garlic, and olive oil in a large bowl.
  3. 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.

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