Ingredients

• 1 cup sun-dried tomatoes (w/oil)
• 1/4 cup canned chicken broth
• 1 tsp olive oil, extra virgin
• 1 tbsp balsamic vinegar
• 3 cloves minced garlic
• 16 oz cooked barbanzo beans
• 2 cups fresh chopped spinach
• 6 oz penne pasta
• 2 tbsp parmesan cheese
• 1/8 tsp salt
• 1/8 black pepper

Directions

1. Combine tomatoes with 1 cup boiling water. Let stand about 20 minutes or until softened. Drain and chop.

2. In a large bowl, combine broth, oil, vinegar and garlic. Add chickpeas, spinach, penne, cheese and tomatoes.

3. Toss well. Season to taste and serve.

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