Multigrain Penne Salt and pepper

Multigrain Penne Salt and pepper

Ingredients:
8 ounces multigrain penne, cooked according to the package directions
½ cup baby spinach
1 teaspoon pine nuts

Directions:
1. Put the sun-dried tomato in some warm water for about 30 minutes to soften.
2. Heat the olive oil in a skillet and sauté the garlic and sun-dried tomato. Add
the vegetable broth, butter, and 1 tablespoon of the feta cheese; stir to blend.
Season with salt and pepper.
3. Add the cooked pasta and the spinach to the skillet, stirring to blend all the
ingredients. Once the spinach begins to wilt, add the remaining 1 tablespoon feta
and top with the pine nuts.
Serves 2
AT-HOME COST: $5
You can substitute regular or whole wheat penne for the multigrain. You may
wish to slice the sun-dried tomato if it was packed whole. Save the water it
was soaked in and add to the vegetable broth for a little extra flavor.
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