Penne with Spinach, Sun-Dried Tomatoes and Goat Cheese

Kitchen Tested
  • Yield 4 servings

A great combination of spinach and tangy tomatoes.


1/2 cup sun-dried tomatoes (not oil-packed)
2/3 cup boiling water
12 ounces penne or other tubular pasta
2 tablespoons olive oil
1 tablespoon minced garlic
6 cups stemmed fresh spinach, washed
1 tablespoon dried basil
2 tablespoons balsamic vinegar
Salt and pepper
1/2 cup crumbled goat cheese


  1. In a small bowl, combine sun-dried tomatoes and boiling water and set aside to soften, about 10 minutes.  Coarsely chop tomatoes and reserve soaking liquid.
  2. Meanwhile, prepare pasta according to package directions, omitting any oil and salt.  Drain and set aside.
  3. In a large skillet coated with nonstick cooking spray, heat oil and saute garlic for 30 seconds.  Add sun-dried tomatoes with soaking liquid and spinach, basil, vinegar, and salt and pepper.  Cook until spinach is wilted, about 5 minutes.  Stir in goat cheese and pasta, heating until cheese is melted.



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