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homemade Penne Mediterranean with Sun-dried Tomatoes photo

Penne Mediterranean with Sun-dried Tomatoes

A bright, simple Mediterranean-style penne with sun-dried tomatoes, spinach, pine nuts, and feta.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 5 servings

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Measuring cups and spoons
  • Spatula or tongs

Ingredients
  

  • 5 cups whole-grain penne pasta cooked until al dente
  • 2 tablespoons extra virgin olive oil divided
  • 2 cloves garlic minced
  • 3/4 cups 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

Instructions
 

  • Cook the whole-grain penne in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-low heat. Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
  • Add the chopped sun-dried tomatoes, black pepper, salt to taste, and crushed red pepper flakes to the skillet and sauté until the tomatoes soften, about 5 minutes.
  • Toss the cooked penne with the remaining 1 tablespoon olive oil in the skillet; stir to coat, cover, and cook on low for 2 minutes.
  • Add the pine nuts and baby spinach to the pasta, tossing until the spinach begins to wilt.
  • Remove the skillet from the heat, cover, and let the spinach slightly wilt for about 2 minutes.
  • Sprinkle the feta cheese over the pasta, toss gently, and serve.

Notes

  • Use sun-dried tomatoes packed in oil for best flavor.
  • Toast pine nuts briefly if you prefer extra crunch.
  • Adjust salt after adding feta, as it is salty.
  • Serve immediately for best texture.