Spinach and Sun-Dried Tomato Pasta

In a small saucepan bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes or until softened. Drain reserving broth and coarsely chop.

Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot cook 9 to 12 minutes until al dente and drain.

Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.

Heat the olive oil and red pepper flakes in a skillet over medium heat and saute the garlic 1 minute until tender. Mix in the spinach and cook until almost wilted. Pour in the reserved broth and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes or until heated through.

In a large bowl toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.