Ingredients
- 1 cup Anna Ditalini
- 2 tbsp Cento Chefs Cut Sun Dried Tomatoes, oil reserved
- 1 cup Cento Chefs Cut Sun Dried Tomatoes, chopped
- 2 Shallots, finely chopped
- 1 can Cento Chick Peas (15.5 oz), drained & rinsed
- 1 tsp Cento Italian Seasoning
- 4 cups Cento Organic Vegetable Stock
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan Cheese, grated
- 2 cups Baby Spinach
- 1/2 tsp Cento Garlic Powder
- 1/2 tsp Cento Onion Powder
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large skillet over medium heat, warm oil from sun-dried tomatoes and sauté shallots until softened. Add sun dried tomatoes, chickpeas, Italian seasoning, garlic powder, and onion powder, cooking for 2 minutes. Pour in vegetable broth and bring to a simmer for 5 minutes. Add uncooked pasta and cook for 5-6 minutes. Stir in heavy cream and parmesan, mixing until smooth. Add baby spinach and toss until wilted. Season with salt and black pepper to taste. Serve warm with extra parmesan on top. Serves 4.
