Pasta with Spinach and Sun-Dried Tomatoes

In a small saucepan, bring the broth to a boil. Remove from heat and add the sun-dried tomatoes, soaking them for 15 minutes or until softened. Drain, reserving the broth, and chop the tomatoes coarsely.

In a large pot, bring lightly salted water to a boil. Add the penne pasta and cook for 9 to 12 minutes until al dente, then drain.

Toast the pine nuts in a skillet over medium heat, stirring until lightly browned.

Heat olive oil and red pepper flakes in a skillet over medium heat. Sauté the garlic for about 1 minute until fragrant, then add the spinach and cook until nearly wilted. Stir in the reserved broth and chopped sun-dried tomatoes. Let it cook for another 2 minutes, until heated through.

Toss the cooked pasta with the spinach and sun-dried tomato mixture and pine nuts in a large bowl. Serve with freshly grated Parmesan cheese.