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Spinach, pine nut and sun-dried tomato pasta recipe

Spinach, pine nut and sun-dried tomato pasta recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Penne

I created this simple Italian-style pasta dish one day when trying to use up some sun-dried tomatoes that I had.

530 people made this

IngredientsServes: 4

  • 225ml (8 fl oz) vegetable stock
  • 12 dehydrated sun-dried tomatoes
  • 1/2 (500g) packet penne pasta
  • 2 tablespoons pine nuts
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried crushed chillies
  • 1 clove garlic, minced
  • 1 bunch fresh spinach, rinsed and torn
  • freshly grated Parmesan cheese to serve

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. In a small saucepan, bring the stock to the boil. Remove from heat. Place the sun-dried tomatoes in the stock 15 minutes, or until softened. Drain, reserving stock, and coarsely chop.
  2. Cook penne according to packet instructions; drain.
  3. Place the pine nuts in a dry frying pan over medium heat. Cook and stir until lightly toasted.
  4. Heat the olive oil and chillies in a frying pan over medium heat, and sauté the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved stock, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
  5. In a large bowl, toss the cooked penne with the spinach and tomato mixture and toasted pine nuts. Serve with freshly grated Parmesan.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(632)

Reviews in English (438)

I LIKED THIS TASTY DISH! Easy to make, I added some dried basil. I did not put pine nuts in it, instead of parmasan cheese put some vegan yeast flakes instead. WILL MAKE AGAIN! THANKS-22 May 2017

by Deutchgirl

Really easy and very tasty! Few changes: used chicken broth, oil packed tomatoes, doubled the garlic and pepper flakes, and added about a tbsp of fresh basil. Will make again.-06 Feb 2007

by Missteree

Lacking depth as is. If you want to make this dish taste like fine restaurant quality, do not reconstitute the sd tomatoes. Eliminate the broth altogether. Boil your penne to al dente. Then saute your garlic, onion, & red pepper flakes. After that, toss ALL ingredients together (do NOT pre-wilt the baby spinach, add it raw), and add in FRESH LEMON JUICE ("that extra something") and enough olive oil to very lightly coat, and maybe some cooked shrimp for a main course. It is also good with toasted walnuts if you don't want to spring on pine nuts. Sprinkle with FRESH shredded, not grated, parm or none at all. It will make the flavors pop instead of melting in or tasting powdery. This is how I made it for a dinner special as a restaurant cook and it was my most requested dish.-05 Feb 2014

    • 1/4 cup olive oil
    • 1/2 cup pine nuts
    • 4 garlic cloves, minced
    • 2 large tomatoes, seeded and chopped
    • 2 6-ounce jars marinated artichoke hearts, drained
    • 1/4 cup chopped fresh basil
    • 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
    • Salt and pepper
    • 9 ounces angel hair pasta, freshly cooked
    • Grated Parmesan
    1. Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and sauté until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.

    So Simple, So Lovely:

    To keep this recipe super simple I use a pre-made three cheese tortellini from the grocery store. Depending on the brand, fresh pasta cooks in 3-7 minutes, making this complete meal quick and easy! If I were having guests and wanted to use this recipe as a side dish, I would serve this pasta with my garlic roasted chicken for no fuss entertaining!

    Sun Dried Tomato, Spinach & Goat Cheese Pasta

    Sun Dried Tomato, Spinach and Goat Cheese Pasta is a delicious Mediterranean dish that will have you wishing for more! A simple twist on traditional pasta, this vegetarian dish is perfect for lunch or dinner!

    I've always kind of prided myself on being an adventurous eater. I love to try new things, particularly when it comes to new ethnic cuisines, different spices, bold flavors, and anything from Trader Joe's. Ha! (I'm only half-kidding.) But here's the deal. As adventurous as I like to consider myself, there are a decent number of things I just don't/won't eat. Namely, meat.

    I've probably talked before about the fact that I was a vegetarian for a good chunk of time - about 10 years - and even though I eat meat now, there are still some types I can't even try. Like beef. Or veal. Or really anything other than chicken, turkey, and an occasional piece of pork. Which means that when I go out to eat, I automatically eliminate half of the menu! So much for being ready to try anything, right?

    I was forced to level with myself the last time I went out for breakfast - to a new place I had been dying to try, mind you - and I was hard pressed to find anything I wanted to order! Not only did half of the menu include some type of chorizo, shredded pork or flank steak. but the other half just didn't sound appealing. (Does anyone really want to eat spaghetti squash for breakfast??)

    Sun Dried Tomato, Spinach and Goat Cheese Pasta

    So there went my illusions of being an adventurous eater. Maybe I was fooling myself all along or maybe I'm just becoming more set in my ways as I get older! Either way, what I do know is there are some things that always sound appealing. like pasta! Especially when you pair it with classic flavors like sun dried tomatoes, spinach, goat cheese, and pine nuts. It's one of my favorite combinations. because it's delicious! And at the end of the day, delicious beats adventurous. Hands down.

    Sun-dried Tomato and Pine Nut Penne Pasta

    This is the kind of dish that makes you stop and reflect on how the simplest foods are often the most wonderful.

    It&rsquos a simple pasta recipe with sun-dried tomatoes, pine nuts, tofu and fresh chopped basil, but the combination of ingredients is simply delicious and tastes gourmet. It&rsquos a beautiful, flavorful, heartwarming meal that will make your taste buds dance with so much flavor.

    Don't get me wrong. While it&rsquos simple, it's not boring at all.

    *To give the pasta a little extra kick, add red chili flakes.


    &bull 4 tablespoons toasted pine nuts

    &bull ¾ cup of sun-dried tomatoes packed in oil, drained and chopped

    &bull 3 tbsp. extra-virgin olive oil

    &bull 1/3 cup fresh chopped basil

    &bull 1 tbsp. red chili flakes, optional

    1. In a large pot, bring 3 quarts of water to a boil. Add the penne pasta and cook according to package directions.

    2. As the pasta cooks, prepare the sauce.

    3. Sauté garlic in olive oil for a minute or two, remove from heat and transfer to a large bowl.

    4. Add the toasted pine nuts, sun-dried tomatoes, olive oil, balsamic vinegar and basil.

    5. Mash the tofu and mix well with a spoon.

    6. When the pasta is ready, drain, and add to the mixture in large bowl.

    7. Toss all ingredients together, sprinkle with red chili flakes, serve and enjoy!

    You can eat any leftovers cold, as a chilled penne pasta salad.

    *Be careful not to scorch the pine nuts. I usually toast them in a saucepan on top of the stove, but you can certainly do them in the oven. It just takes much longer. Heat a pan over medium heat for approximately two minutes and add 1 tbsp. extra virgin olive oil and the pine nuts. Sprinkle with a dash of salt. Allow the pine nuts to toast for 30&ndash45 seconds, and then toss them. Repeat this process until they start turning brown, then remove from heat and let them cool.


    Step 1

    1. Prepare pasta per package directions without adding salt. Meanwhile, soak tomatoes in hot water 10 minutes or until soft. Drain, reserving 1/2 cup of water, and chop.

    2. Heat oil in large skillet over medium-high heat while pasta cooks. Season chicken with salt. Add chicken, garlic, and red-pepper flakes to skillet. Cook, stirring, until garlic turns golden, 1 1/2 minutes. Stir in tomatoes and reserved water and cook 2 to 3 minutes until chicken is completely cooked.

    3. Drain pasta, add to skillet, and toss. Add basil and toss. Divide pasta equally among 4 bowls and sprinkle each with 2 tablespoons of pine nuts. Top with more basil, if desired.

    Nutritional info per serving: 387 cal, 22 g pro, 36 g carb, 6 g fiber, 19 g fat, 2 g sat fat, 33 mg chol, 562 mg sodium

    Flat Belly Diet Bonus Flavor-packed ingredients such as sun-dried tomatoes, nuts, and fresh herbs eliminate the need for high-fat cream or butter sauces.

    Crock-Pot Tomato & Spinach Pasta

    Italian sausage, tomatoes and spinach make for a flavorful pasta dish that is perfect for dinner any night of the week. Feel free to lighten up the recipe a little bit by using turkey Italian sausage for a little less fat and calories.

    The pasta in this recipe is cooked on the stove-top according to the directions on the package of pasta until just al dente. Then the cooked pasta is added to the meaty sauce mixture right before serving. Cooking the pasta on the stove-top prevents the pasta from turning mushy.

    On days that are particularly busy with my family I have had great success cooking the pasta ahead of time, draining it and cooling it under cold running water in the colander and then putting in a covered container in the refrigerator or a plastic gallon sized food storage bag. The pasta may stick together a little bit but will loosen up when mixed into the hot sauce in the slow cooker. And the sauce will warm up the pasta nicely.

    Spicy Sun-Dried Tomato and Broccoli Pasta

    Had I typed up this post on Monday as intended, it would have been full of rants and whines. “How come cars don’t always turn on when we need them to?” I would have asked. “Why do little brothers have to make big mistakes, and will that giant pile of dirty laundry just wash itself already?!”

    While we’re playing this game, why can’t I live in a world where days expand to fit workloads, and first dates are better than awkward? Rant, rant, rant.

    Fortunately, I got all of that out of my system in conversations with friends and family. What I am left with is a deep sense of gratitude. I’m so lucky to have good friends that I can always call on for help (as much as I don’t want to ask). I’m also thankful for parents who empathize rather than chastise.

    If you must know, here’s what happened: I might have (maybe) ignored my low gas warning light (for a little too long) and run out of gas without knowing it… so when I went to move my car, it wouldn’t budge from its rather unfortunate parking spot. My car got towed while I was on the phone with AAA. May Monday go down in history as the day I spent $200 on a tank of gas.

    I also owe a big thank you to you, dear readers. Thank you for coming to my little corner of the web. Your visits and comments never go unappreciated and I am perpetually astonished that you cook this dummy’s recipes. Your encouraging words are all the motivation I need to keep on blogging. Furthermore, your visits and those not-so-cute ads in the sidebar helped me pay for that unexpected expense out of pocket. It’s not much, but making money doing what I love to do is a gift. So thanks for bailing me out, friends! Your support means the world to me.

    Now that the car fiasco is behind us, let’s talk about this recipe. It called my name the first time I flipped through Susie Middleton’s The Fresh & Green Table. The words “spicy” and “garlicky” caught my attention, but what really captured it is the cooking method. She quickly infuses olive oil with red pepper flakes and garlic, reserving it to toss with crisp, cooked broccoli at the end. It’s also rather creamy without being loaded with heavy cream since goat cheese melts into a rich sauce when mixed with warm pasta and leftover cooking water. Genius, right?

    Spinach & pine nut lasagne

    First make the white sauce. Melt the butter and flour together in a big saucepan, and cook the paste for a couple of mins. Add the bay leaves, then gradually whisk in the milk, little by little, until you have a nice smooth sauce. Bubble for a few mins, then season with salt, pepper and nutmeg. Remove the bay leaf, cover with cling film (lay it directly onto the sauce) until ready to use.

    Gently cook the onions in the oil until really soft. Put the kettle on. Put half the spinach in a big colander and pour over the boiling water to wilt. Repeat with the rest of the spinach, let it cool a little then squeeze as much liquid as you can out of the spinach. Roughly chop and stir into the onions with the ricotta, a small ladle of the white sauce and most of the parmesan. Season well.

    Heat oven to 200C/180C fan/gas 6. Spread a quarter of the sauce into the base of a big baking dish, then dollop over a third of the spinach mixture. Top with a layer of lasagne sheets, then repeat the layers – a quarter of the sauce, third of the spinach mix and some lasagne sheets. Finish with the remaining sauce and scatter over the remaining parmesan. Bake for 40-50 mins until the lasagne is cooked through and the top golden, scattering over the pine nuts with 10 mins to go.

    Sun-Dried Tomato Pesto Pasta

    Pesto on pasta brings a delicious medley of flavors to the table. I’m always trying new twists on the classic pesto. I think that I’ve made pesto out of most green leafy things imaginable kale, chard, spinach, romaine, arugula, the classic basil, watercress, and the list goes on and on. Some of these pesto’s have been a success and some have been pretty darn gross.

    This Sun-Dried Tomato Pesto Pasta turned out absolutely fantastic. The flavors are bright and garlicky and ensconce the pasta in an explosion of flavor. Add to that a pop of color and texture by adding edamame, red onion and pine nuts and this dish really takes off.

    Sun-Dried Tomato Pesto Pasta

    Prep Time: 15 mins | Cook Time: 20 mins

    This pasta is great warm and also super tasty the next day whether you reheat it or eat it cold. If you enjoy pesto on pasta, this sun-dried tomato version is a fun one to try out.


    1 16 oz bag of gluten free rotini

    1 cup edamame, shelled (I use the already shelled frozen ones from Trader Joe’s)

    1/2 cup red onion, sliced paper thin

    Sun-Dried Tomato Pesto

    1/2 cup sun-dried tomatoes in oil

    1/4 cup vegan Parmesan (store bought or see recipe at bottom of page)

    You’ll want to get the water started for your pasta and the edamame. You’ll need a large pot for the pasta and a medium sized saucepan for the edamame. Fill both pots with water and bring to a boil. Once boiling add your pasta to the large pot and cook according to the instructions on the package, the brand i use usually takes between 12-15 minutes. Once the pasta is cooked place it in a colander and rinse with warm water. Since the pasta is gluten free this will give it a better texture. Add the edamame to the medium pot along with a teaspoon of sea salt and boil for about 4 minutes. Once the edamame is done, drain it into a colander and rinse with cold water and set aside.

    To make the sun-dried tomato pesto add spinach, sun-dried tomatoes, vegan Parmesan, pine nuts, garlic, salt, pepper and red pepper flakes to a food processor. Put the lid on the food processor and turn on, slowly add your olive oil until completely combined. Scrape down the sides, give it a few more pulses and the pesto is good to go.

    To assemble place the rotini in a large bowl, add the pesto and stir to combine evenly coating the pasta. Next, add in the edamame, red onions, and pine nuts, stir to combine. Your pasta is now ready to serve up and be enjoyed.