Pasta Alfresca with Fresh Spinach

Pasta Alfresca with Fresh Spinach

Chef Marianne Rosica-Brand
Chef Rosica-Brand is the Director of Food & Beverage Education Programs at the New York Kitchen in Canandaigua.
Course Dinner
Cuisine Italian
Servings 4 servings


  • 12 oz Penne Pasta
  • 2 lb Fresh Spinach
  • 1 jar Sundried Tomatoes in oil w/ herbs
  • ¼ cup Pine nuts
  • ¼ cup Fresh Basil chiffonade
  • ¼ cup Fresh Parsley chopped
  • ¼ cup Goat cheese crumbled
  • Parmesan cheese to taste


  • Boil pasta in salted water until al dente. Reserve ½ cup of pasta water. Drain pasta.
  • In a pre-heated large sauté pan, pour oil from bottle of sundried tomatoes and allow oil to warm.
  • Add pasta in batches – a few handfuls at a time. Allow pasta to slightly brown on one side.
  • Begin to add spinach, a handful at a time. Stir until wilted and then add another handful.
  • Add sundried tomatoes and pine nuts and cook for 4-5 minutes, or until well blended and warmed through. Add the herbs and cook for another 2-3 minutes.
  • Place pasta into serving dish or individual bowls and top with goat cheese. Garnish with parmesan.
Keyword fresh spinach, pasta

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