Penne with spinach and sun-dried tomatoes
6
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
For a peppery bite, substitute arugula for the spinach. And to really turn up the flavour, add a tablespoon of anchovy paste to the oil mixture.
Ingredients
Sun-dried tomatoes (without oil)
1 cup(s)
Chicken broth
¼ cup(s)
Olive oil
1 tsp(s), extra-virgin
Balsamic vinegar
1 tbsp(s)
Garlic
3 clove(s), large, minced
Cooked chickpeas (garbanzo beans)
16 oz, drained and rinsed
Fresh spinach
2 cup(s), chopped
Uncooked penne
6 oz, cooked and kept hot
Grated Parmesan cheese
2 tbsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste