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Homemade Penne Mediterranean with Sun-dried Tomatoes photo

Penne Mediterranean with Sun-dried Tomatoes

A quick, flavorful Mediterranean penne with sun-dried tomatoes, spinach, pine nuts, and feta.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings: 5 servings
Ingredients Equipment Method Notes

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 feta cheese fat-free

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Spatula or tongs

Method
 

  1. 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.
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium-low heat.
  3. Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
  4. Add the chopped sun-dried tomatoes, black pepper, salt, and crushed red pepper flakes; continue to sauté 4–5 minutes until the tomatoes soften.
  5. Add the cooked penne and the remaining 1 tablespoon olive oil to the skillet; toss to coat, cover, and cook on low for 2 minutes.
  6. Add the pine nuts and baby spinach and toss until combined; turn off the heat, cover, and allow the spinach to wilt slightly, about 2 minutes.
  7. Sprinkle the feta cheese over the pasta, toss gently to distribute, and serve.

Notes

  • Use pasta water to loosen the sauce if needed.
  • Drain excess oil from sun-dried tomatoes if very oily.
  • Toast pine nuts in a dry skillet for more flavor if desired.