Multigrain Penne with Spinach, Sun-Dried Tomato and Feta

Multigrain Penne with Spinach, Sun-Dried Tomato and Feta

Serves 2

Ingredients:
Sun-dried tomato
Olive oil
Garlic
Vegetable broth
Butter
2 tablespoons feta cheese, divided
Salt and pepper
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.

Tips:
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 it to the vegetable broth for a little extra flavor.