Pasta Alfresca

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  • 12 ounces penne pasta
  • 4 tablespoons salt for pasta water
  • 8.5-ounce jar of sun-dried tomatoes in oil with herbs
  • 2 pounds fresh spinach
  • 1/4 cup pine nuts
  • 1/4 cup fresh basil, chiffonade
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled goat cheese
  • Shredded Parmesan cheese, to taste


  1. In a large pasta pot bring water and salt to boil. Boil pasta in salted water until al dente. Reserve one-half cup of pasta water. Drain pasta.
  2. In a pre-heated sauté pan over medium heat, pour in the oil from sun-dried tomato jar and allow oil to warm.
  3. Add cooked pasta in batches of a few handfuls at a time. Allow pasta to slightly brown on one side.
  4. Begin to add spinach, a handful at a time. Stir until wilted and then add another handful.
  5. Add sun-dried tomatoes and pine nuts and cook for 4 to 5 minutes or until well blended and warmed through. Add the herbs and cook for another 2 to 3 minutes.
  6. Place pasta into serving dish or individual bowls then top with goat cheese. Garnish with Parmesan.