Spinach and Sun-Dried Tomato Pasta recipe

4 servings

1 cup vegetable broth

12 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 clove, minced

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

1/4 cup grated Parmesan cheese

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.