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homemade Penne Mediterranean with Sun-dried Tomatoes photo
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Penne Mediterranean with Sun-dried Tomatoes

A bright, simple Mediterranean-style penne with sun-dried tomatoes, spinach, pine nuts, and feta.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 5 servings

Ingredients

  • 5 cups whole-grain penne pasta cooked until al dente
  • 2 tablespoons extra virgin olive oil divided
  • 2 cloves garlic minced
  • 3/4 cup sun-dried tomatoes packed in olive oil, coarsely chopped
  • 1/2 teaspoon black pepper
  • salt to taste
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup pine nuts
  • 2 cups baby spinach
  • 1 cup fat-free feta cheese

Instructions

  • Bring a large pot of salted water to a boil and cook the whole-grain penne until al dente according to package directions; drain and set aside.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-low heat.
  • Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to brown it.
  • Stir in the chopped sun-dried tomatoes, black pepper, salt to taste, and crushed red pepper flakes; continue to sauté for about 5 minutes until the tomatoes soften.
  • Add the cooked penne and the remaining 1 tablespoon of olive oil to the skillet; toss to coat, cover, and cook on low for 2 minutes.
  • Stir in the pine nuts and baby spinach and toss until combined; turn off the heat, cover, and let the residual heat wilt the spinach for about 2 minutes.
  • Sprinkle the feta cheese over the pasta, toss gently to combine, and serve.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Measuring Cups and Spoons
  • Spatula or tongs

Notes

  • Reserve a splash of pasta cooking water to loosen the sauce if needed.
  • Use sun-dried tomatoes packed in oil for best flavor.
  • Toast pine nuts briefly in a dry skillet for extra flavor if desired.