This is an easy weeknight meal to make when you’re short on time. It comes together in the length of time it takes you to boil water and cook the pasta. Sometimes I’ll add sliced mushrooms and saute them with the sun-dried tomatoes. Crushed red pepper is another nice touch, but I add it individually to my plate as my kids don’t appreciate the spice.
I like to use Barilla’s protein plus pasta for this. To make this gluten free, use gluten free flour and gluten free pasta. You can also use vegetable broth to make it a vegetarian dish and in addition, omit the cheese to make it vegan.
- 1 lb. penne
- 1 8.5 oz jar sun-dried tomatoes julienne cut in oil
- 3 cloves garlic minced
- 1 14.5 oz can low-sodium chicken broth
- 1/4 cup flour
- 9 oz fresh spinach
- salt
- freshly ground pepper
- 1/4 cup pine nuts toasted
- 4 oz feta cheese crumbled
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Cook pasta according to package directions.
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While the pasta water is heating up, pour the jar of sun-dried tomatoes and the oil into a large saute pan. Cook over medium heat for a couple minutes.
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Add the garlic and cook for another minute.
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Add the flour and stir to mix well with the oil.
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Slowly pour in the chicken broth, stirring well to combine. Cook until sauce thickens.
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Add spinach in batches and cook until spinach wilts.
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Season with salt and pepper to taste.
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Put cooked pasta and the sauce together in a large bowl and mix.
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Serve topped with pine nuts and feta cheese.