Recipe- Spinach and Sun-Dried Tomato Pasta | The Copacabana Times Square | Catering

December 5, 2017

Spinach and Sun-Dried Tomato Pasta


  • 1 cup vegetable broth

  • 12 dehydrated sun-dried tomatoes

  • 1 (8 ounce) package uncooked penne pasta

  • 2 tablespoons pine nuts

  • 1 tablespoon olive oil

  • 1/4 teaspoon crushed red pepper flakes

  • 1 clove garlic, minced

  • 1 bunch fresh spinach, rinsed and torn into bite-size pieces

  • In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.

  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, Cook 9 to 12 minutes, until al dente, and drain.

  • Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.

  • Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted.

  • Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.

  • In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.



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