This dish is delicious served either hot or cold. I like to make it with fresh basil instead of spinach in the summer time, but in the winter months frozen spinach works great.
1 lb. penne pasta
1 (8.5 oz) jar chopped sun-dried tomatoes packed in olive oil
2 garlic cloves, coarsely chopped
salt & pepper to taste
1 (10 oz) pkg. frozen spinach, thawed and drained
1/2 c. shredded parmesan cheese
Cook pasta according to package directions. Meanwhile put tomatoes and garlic in food processor and process until well blended. Drain pasta and combine with pesto. Add spinach, cheese, salt & pepper to taste.
|Sun-dried Tomato Pesto w/ Spinach and Penne Pasta|