Penne with Spinach and Sun-Dried Tomatoes

Makes 4 servings

1 cup sun-dried tomatoes, without oil
1/4 cup chicken broth
1 teaspoon extra virgin olive oil
1 tablespoon balsamic vinegar
3 cloves garlic, minced
16 ounces garbanzo beans, cooked, drained and rinsed
2 cups spinach, chopped
6 ounces uncooked penne, cooked
2 tablespoons parmesan cheese, grated
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste

  1. Combine tomatoes with 1 cup boiling water.
  2. Let stand about 20 minutes or until softened.
  3. Drain and chop.
  4. In a large bowl, combine broth, oil, vinegar and garlic.
  5. Add chickpeas, spinach, penne, cheese and tomatoes.
  6. Toss well.
  7. Season to taste and serve.
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