Wednesday, June 15, 2011

Penne with Sun-Dried Tomatoes, Goat Cheese, and Spinach

This recipe makes a delightfully quick dinner! Nuff said!
Penne with Sun-Dried Tomatoes, Goat Cheese, and Spinach: 

2 c. dried penne
2 c. fresh baby spinach leaves, uncooked
½ c. sun-dried tomatoes, drained
1 tbsp. capers, drained
⅓ c. firm or creamy goat cheese, crumbled
1/3 - ½ c. olive oil (I used oil drained from sun-dried tomatoes)
2 garlic cloves, finely minced
1/2 c. freshly grated Parmesan cheese, as garnish
⅓ c. pine nuts, as garnish (see Note)
Fresh, snipped basil leaves, as garnish
Bring 4 qt. (3.8 L) salted water to a boil over high heat in large pot. Add penne, stirring occasionally and cooking 10-to-12 min. Measure and prepare remaining ingredients. Cook penne 10-to-12 min., or to what Italians call al dente (literally, “to the tooth,” or to a slightly firm consistency). When penne has finished cooking, drain but do not rinse. Return to pot. Immediately stir in all ingredients except grated Parmesan, toasted pine nuts, and basil. Continue to stir penne mixture until spinach is lightly cooked. Transfer to serving bowls. Sprinkle with grated Parmesan, toasted pine nuts, and snipped basil. Serve at once. Serves 4.

Note: See How to Toast Nuts in Index.

Assemble and prepare ingredients

Grate Parmesan cheese .. Freshly grated is best!

Sprinkle Parmesan over penne

Snip fresh basil over all

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