12 ounces bowtie pasta
10 pieces sun-dried tomatoes (not oil packed) You can use oil packed if that's all your store carries, just RINSE before using
3 cloves garlic, crushed
3 tbsp olive oil
1 c. fresh spinach leaves (large handful)
2 tbsp pine nuts (optional) I have used water chestnuts instead of pine nuts
Boil pasta according to package directions
Meanwhile, soak sundried tomatoes in boiling water for about 5 minutes. Remove and chop coarsely. (Omit this step if all you could find were oil-packed. In that case, rinse the pieces and chop)
Put olive oil in heated sauce pan, add garlic and pine nuts; cook until nuts start to brown (don't burn the garlic!). Add tomatoes and spinach, cook until spinach is just wilted.
Add drained pasta and mix thoroughly while still over heat.
447 calories, 14 g fat, 13 g protein, 68 carbs, 3 g fiber, 0 mg cholesterol, 117 mg sodium
Exchanges: 4-1/2 grain, 0 lean mat, 0 vegetable, 2-1/2 fat
Nutritional info using water to saute vegetables:
358 calories, 4 g fat, 13 g protein, 68 carbs, 3 g fiber, 0 mg cholesterol, 117 mg sodium