Rating: 4.5 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light May 1998

Gallery

Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary test

Yield:
8 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.

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  • Combine tomatoes, oil, salt, pepper, and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently.

Nutrition Facts

302 calories; calories from fat 28%; fat 9.3g; saturated fat 3.6g; mono fat 4g; poly fat 0.9g; protein 14.4g; carbohydrates 41.8g; fiber 2.5g; cholesterol 16mg; iron 2.7mg; sodium 606mg; calcium 257mg.
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