Ingredients
- 1 (8 ounce) package spinach spaghetti
- 12 dehydrated sun-dried tomatoes
- 1 cup low-sodium vegetable broth
- 2 tablespoon pine nuts
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon minced garlic clove
- 1/4 cup grated parmesan cheese
Preparation
Baking Directions:
1.In a large pot, bring lightly salted water to a boil.
Place spinach spaghetti in the pot and cook until al dente, (about 12 minutes) and drain.
2.In a separate saucepan, bring the low-sodium vegetable broth to a boil.
Remove from heat.
Place the sun-dried tomatoes in the broth for 10 minutes, or until softened.
Drain and coarsely chop.
3.Place the pine nuts in a skillet over medium heat, and continuously stir until lightly toasted.
4.Heat the olive oil and red pepper flakes in a skillet over medium heat, and sauté the garlic until tender.
Be careful not to burn the garlic.
5.Pour the reserved broth in, and stir in the chopped sun-dried tomatoes.
Continue cooking 2 minutes, or until heated.
6.In a large bowl, toss the cooked pasta with the tomato mixture and pine nuts.
Serve with Parmesan cheese (optional)
