We picked up a bunch of sun-dried tomatoes while in Provence and decided to use some for a quick dinner tonight. We’re also working to replace as much regular pasta with whole grain pasta when the sauce will hold up to it. This recipe definitely did the trick and took about 15 minutes to prepare and had a nice, bold flavor.
Here’s a rundown. All measurements (e.g. “fist full”) are approximate:
1 lb. whole wheat penne
2 minced cloves garlic
1 small onion
2 tbsp. olive oil
15 sun-dried tomatoes chopped
1.5 cups chicken broth
pinch red pepper flakes
1 well-drained fist full of frozen spinach
1/2 cup half and half
salt and pepper to taste (doesn’t take much)
Have your penne ready to go after cooking the sauce.
Sauté onion and garlic in oil until soft. Add sun-dried tomatoes and then broth a little bit at a time and simmer until reduced to a good sauce consistency. Add red pepper flakes. Add spinach and heat until warm. In about the last two minutes, stir in your half and half. Serve over pasta.
Easy, healthy and made with stuff you probably already have in the kitchen.