Ingredients
- 5 cups cooked whole-grain penne pasta, cook until al dente
- 2 tablespoons extra virgin olive oil, divided
- 2 garlic cloves, 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 (I used 1 cup organic spinach, 1 cup organic arugula)
- 1 cup fat-free feta cheese (I used 1 cup goat cheese, and it wasn't fat free)
Directions
Cook penne according to package directions. Add 1 tablespoon extra virgin olive oil to a large skillet, and saute garlic over medium-low heat until fragrant, about 1 minute. Add to skillet the sun-dried tomatoes, black pepper, salt, and red pepper flakes, and continue to saute 5 minutes or until tomatoes are soft. Add cooked penne and remaining tablespoon of oil; toss to coat, cover, and cook on low an additional 2 minutes. Add pine nuts and baby spinach, toss to combine. Turn off heat, cover and allow spinach to slightly wilt, about 2 minutes.
Sprinkle on feta cheese and serve.
