Spinach and preserved Tomato food


  • one cup of vegetable broth
  • twelve dehydrated sun-dried
  • tomatoes
  • 1 (8 ounces) package of raw
  • pasta pasta
  • 2 tablespoons of pine insane
  • 1 tablespoon oil
  • 1/4 teaspoon crushed red pepper
  • flakes
  • 1 clove of garlic, minced
  • 1 bunch of contemporary spinach, rinsed and
  • torn into bite-size items
  • 1/4 cup grated Parmesan cheese


during a tiny saucepan, bring the broth to a boil. take away from heat. Place the sun-dried tomatoes within the broth for fifteen minutes, or till softened. Drain, reserving the broth, and coarsely chop. Bring an oversized pot of gently preserved water to a boil. Place pasta within the pot, cook for nine to twelve minutes, till al dente, and drain.

Place the pine insane in a pan over medium heat. Cook and stir until lightly toasted. Heat the oil and red pepper flakes in a skillet over medium heat, and saute the garlic for one minute, until tender. combine in the spinach, and cook until nearly wilted. Pour in the reserved broth, and stir in the sliced preserved tomatoes. Continue preparation for two minutes, or till heated through. during a massive bowl, toss the sauteed food with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

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