Ingredients 

1 cup vegetable broth

 

2 dehydrated sun-dried tomatoes

 

1 (8 ounce) package uncooked penne pasta

 

2 tablespoons pine nuts

 

1 tablespoon olive oil

 

1/4 teaspoon crushed red pepper flakes

 

1 clove garlic, minced

 

1 bunch fresh spinach, rinsed and torn into bite-size pieces

 

1/4 cup grated Parmesan cheese

 

Directions

 

 

 

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.

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