Penne with Spinach, Sun-Dried Tomatoes and Goat Cheese

  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 533
  • Fat 17.9g
  • Saturated Fat 7.5g
  • Cholesterol 24mg
  • Sodium 340mg
  • Carbohydrate 73.8g
  • Protein 20.2g