Quattro Formaggi Agnolotti With Baby Spinach And Sun Dried Tomatoes Recipes
SPINACH AND SUN-DRIED TOMATO PASTA
I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.
Provided by madball911
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 52 g, Cholesterol 4.4 mg, Fat 8.9 g, Fiber 6.1 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 386.1 mg, Sugar 4 g
QUATTRO FORMAGGI AGNOLOTTI WITH BABY SPINACH AND SUN-DRIED TOMATOES
This quick and colorful pasta dish combines BUITONI® Quattro Formaggi Agnolotti, sun-dried tomatoes and spinach, and it's on the table in 15 minutes!
Provided by Allrecipes Member
Categories Pasta by Shape
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Combine prepared pasta, spinach, sun-dried tomatoes and oil in large serving bowl; toss gently. Season with salt and pepper before serving.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 44.7 g, Cholesterol 56.6 mg, Fat 8.5 g, Fiber 0.5 g, Protein 9.4 g, SaturatedFat 1.3 g, Sodium 68.4 mg, Sugar 0.7 g
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