Penne Tricolore

Total Time: 15 mins Preparation Time: 12 mins Cook Time: 3 mins

Ingredients

• Servings: 2
• 7 ounces penne pasta, cooked until al dente
• 2 -3 tablespoons pesto sauce
• 14 cherry tomatoes
• 6 sun-dried tomatoes packed in oil, chopped roughly
• 1 tablespoon oil, from sun-dried tomato
• 1 red chili pepper, chopped
• 1 garlic clove, crushed
• 4 -5 ounces spinach, baby leaf preferably
• 2 tablespoons pine nuts, toasted
• 2 -4 ounces soft fresh goat cheese, sliced thinly

Recipe

• 1 roll the tomatoes in a teaspoon of the oil from the sundried tomatoes, and roast in a 220c oven for about 10 minutes, until just beginning to burst.
• 2 heat the remaining oil until just beginning to sizzle and add garlic and chili. immediately add spinach and wilt for 2 minutes, add sundried tomatoes.
• 3 toss hot drained pasta with pesto, and stir into spinach. stir in the roasted cherry tomatoes.
• 4 put pasta in serving bowls, topping with goats cheese, pine nuts before serving.
• 5 serve with parmesan if you wish.