This cream-less pasta dish is light and tasty, and the flavor of the sun dried tomatoes is vibrant.
2 cups vegetable broth
1 jar oil packed sun-dried tomatoes
1 (16 ounce) package uncooked penne pasta
2 tablespoons pine nuts
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes, plus extra for garnish
3 cloves garlic, minced
2 bunch fresh spinach, rinsed and torn into bite-size pieces
1/2 cup grated Parmesan cheese, plus extra for garnish
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 oil from tomatoes 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, parmesan, and pine nuts. Serve with Parmesan cheese.