Spinach and Sun-Dried Tomato Pasta  

Monday, February 23, 2009


  • vegetable stock of 1 cup
  • 12 dehydrated tomatos dried with the sun
  • 1 raw pastes of warp end of package (of 8 ounces)
  • pinions of 2 spoonfuls with soup
  • olive oil of 1 spoonful with soup
  • 1/4 green pepper flake crushed by spoon with coffee
  • 1 garlic of clove, chopped
  • fresh spinaches of 1 group, rinsed and torn in pieces of cock-size
  • Parmesan grated 1/4 per cup


  1. In a small pan, bring the bubble to boiling. Remove heat. Place tomatos dried at the sun in the bubble 15 minutes, or until softening. Drain, while reserving the bubble, and cross coarsely.
  2. Bring a large pot of water to slightly salted boiling. Place the pastes of warp end in the pot, make cook 9 to 12 minutes, until cogs of Al, and drain.
  3. Place the pinions in a skillet above average heat. Make cook and stir up until slightly roasted.
  4. Heat green pepper and the olive oil flakes in a skillet above average heat, and make jump garlic 1 minute, until the offer. Mix in spinaches, and the cook until almost fading. Pour the reserved bubble inside, and incorporate tomatos dried in the sun crossed. Continue to make cook 2 minutes, or to beam heated.
  5. In a large basin, throw the pastes cooked with the mixture of spinaches and tomato and the pinions. Be useful with the Parmesan.

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