Penne Fantastica *
1 lb. penne pasta
3 oz. sun-dried tomatoes, diced (dry, not in oil)
1 small jar roasted sweet red peppers, drained and chopped (about 7.5 oz)
11 oz. fresh baby spinach
7 oz. pesto sauce (I use Buitoni Pesto with Basil)
1/2-1 c. vegetable broth (as needed when wilting spinach)
1/8 teas. cayenne pepper
salt to taste
grated Parmigiano Reggiano cheese
1. Cook pasta according to package directions (al dente). Drain and set aside.
2. Meanwhile, chop tomatoes and peppers. In a large pot heat olive oil (enough to coat the bottom). Add tomatoes, peppers, and cayenne. Saute about three minutes or until heated through.
3. Add pasta, pesto, and salt to taste. Heat, stirring constantly.
4. Add broth and spinach. Cook, stirring frequently, for about five minutes or until spinach is wilted.
5. Top with grated cheese.
*Recipe adapted from Sodexho Services